Madhavan of lamb
Instructions
Wash in warm water the guts then let soak for 30 minutes.
Pre-cut the liver and spleen, then mix with the grated pecorino cheese, salt and pepper, and a handful of chopped parsley.
Open the veal slices to form a large rectangle.
Fill the rectangle with the Lamb mixture and wrap to form a sort of meatloaf.
Covering it entirely with lamb, devein so the meatloaf doesn't spoil during cooking.
Then cook it in a pan on fire, for about 40 minutes with salt water.
Before serving, finish cooking in the oven at 180 degrees for 10-15 minutes.
Ingredients and dosing for 4 persons
- 500 g of lamb devein
- 700 g of lamb liver and spleen
- 800 g of veal slices
- 120 g of grated pecorino cheese
- Chopped parsley
- Salt
- Pepper