Lamb Closure (with Chard)

Hello Dear Friends,

In Turkish Cuisine, the place of the closures is different. I think it is one of the most delicious recipes made with lamb meat. lamb cover. You can cover the lamb with chard or lettuce. the more practical lettuce lamb wrap I also shared the recipe with you. You can find the recipe here.

We often use chard in meals, but lettuce may seem a little strange to you. In fact, it tastes delicious when cooked in lettuce. Even baby lettuce is delicious when grilled.

I think this recipe is pure hospitality. Its presentation and taste are legendary. I wrote a note about shallots in the recipe, but let me repeat it here. It will be even more delicious if you caramelize it a little in oil and add it to the food instead of throwing the shallot juices directly into the water and cooking it. In addition, since the potatoes will cook very quickly, add them last to the dish.

It is important that our food is juicy. We'll be using what's served, so we should have 1 ladle of cooking water to cover each piece of lamb.

Love…

Ingredients for Lamb Wrap (with Chard)

• 4 pieces lamb meat (with bone and fat)
• 6-7 spring onions (cut into finger size)
• 4-5 glasses of water
• Quarter bunch of parsley
• Quarter bunch of fresh mint
• Salt
• 2 cloves of garlic
• optional 10 shallots
• 2 spoonful butter
• 5-6 large chard leaves (enough to cover lamb)

How to Make Lamb Closed (with Chard) Recipe?

1. Put the meat in the pot and cook it on low heat with the lid closed until the water is released and it is absorbed.
2. Add the butter and garlic and mix quickly.
3. Put 4 glasses of hot water in the pot and cook until soft by closing the bottom of the pot and closing the lid.
4. When the meat is tender, add the chopped carrot, finger-length green onion, finely chopped parsley, mint, salt and pepper to the pot and cook for 5 more minutes. (If the water has decreased, add hot water because 1 ladle of broth will be put on each plate.)
5. Cook 4 large chard leaves in boiling water for 10 seconds, drain and dry in cold water.
6. Take the meat from the pan and wrap it in chard leaves so that it does not open.
7. Take the meat wrapped in chard in a large pot, add the water of the dish and the potatoes and cook on low heat for another 15 minutes (If you want to add, you can caramelize the peeled shallots in a pan with a little oil and add at this point)
8. Take the lamb wrap with chard on a serving plate, add 1 ladle of water on top and serve.