Lamb with Lettuce
I close my eyes for recipes, I open recipes, I work on recipes… I have prepared a lot of sweet recipes for work, so I cook meat for my own pleasure :)
A recipe made with only its own fat, adding flavor to its flavor with the greens of your choice. Just as every valiant eats yoghurt, those who like to cook meat dishes have a recipe that is unique to them or that they have developed by experiment.
Some bake it in the oven, some boil it and then fry it in butter. Some add potatoes and carrots in it. When vegetables suitable for your taste are added to the meat, you will not be satisfied with its taste.
My recipe may sound heavy because it's lamb, but it's definitely not. When the greens we use suppress the unique smell of the lamb, the best cooked meats are left behind.
Since we do not add extra fat to our food, I recommend that you buy the meat quite fatty.
If you serve this recipe with a puree that you prepare from celery or chives, you will not be satisfied with its taste.
Love…
Ingredients for Lettuce Lamb Wrap Recipe
- 500 g lamb meat (with fat)
- half a bunch of spring onions
- half a bunch of parsley
- optional pinch of fresh mint
- 1,5 – 2 glasses of water
- Salt
- lettuce or curly leaves
How to Make Lamb Wrap with Lettuce Recipe?
- Wash the spring onions and parsley and chop coarsely. Separate enough leaves from the lettuce to cover the meat and wash them in plenty of water.
- Wash the lamb meat that you cut into pieces and add enough water to cover it by half an finger.
- Boil the meat on low heat until foams appear. Remove the foams with the help of a colander.
- Add onion, parsley and desired amount of salt to the meat and mix.
- Cover the meat with lettuce leaves and close the lid of the pot. Cook on low heat until the meat is tender.
- Serve with lettuce leaves, if desired.
Here's the lamb wrap I've been eating for years; Sliced lamb arm, plenty of green salad, plenty of dill, meat slices are placed on the bottom of the pot, covered with plenty of greens, and cooked with a glass of water on a slow fire. The water released by the meat and the juice of the greens combine to obtain a delicious taste.
Are we making the lamb shank or lamb shank with the bone in the picture?
Hello Derya, lamb shank but it doesn't matter, you can use any part of the lamb you want.
Nilay cim, how many hours is the estimated cooking time, would you recommend the smallest eye of the stove on low heat and the squinted version of the middle eye or the big eye?
I don't like meat very much, I just eat it out of necessity, when I eat it, my biggest choice is lamb :)
good luck sweetie