Herbs and lamb roulade
Instructions
Lightly saute the chopped onion and chopped lamb in a saucepan with 2 tablespoons oil.
After a few minutes add the rice, soaked with 5 cl of broth, salt and pepper.
Continue cooking for 15 minutes, so that the broth is all absorbed.
Unite then chopped herbs and turn off the heat.
Dip the herbs, washed in boiling water for a few moments.
Then drain and gently stendetele to dry on a towel.
Place on a cutting board 2/3 leaves of herbs crossed between them.
To put a bit of rice and wrap it up with leaves.
Linked then the roulade with raffia or Twine.
Place the rolls prepared in a baking dish greased with oil.
Spolverizzateli with a little grated lemon peel, soak with the juice of the lemons with a couple of tablespoons of water and place the baking dish in the oven at 180 degrees Leaving Cook for about 15 minutes.
Ingredients and dosing for 4 persons
- 200 g of basmati rice
- 400 g of minced lamb meat
- 1 egg
- 2 onions
- 400 g of possibly great leafy herbs
- 2 lemons
- Olive oil
- 1 sprig of dill
- 1 sprig of mint
- Parsley
- 5 cl of vegetable broth
- Olive oil
- Salt
- Pepper