Lamb patties with onion sauce

1 serving


Soak the bun in milk, press it up. Separate the meat from the bone, wash, remove the films and excess fat, dry with a napkin and cut into pieces. We pass meat and a bun through a meat grinder 2 times, salt, add yat, mix so that you get a lush mass. We shape 8 balls from minced meat. We panic them in breadcrumbs and fry them in heated fat until they are ruddy. Before the end of roasting, put the cutlets for 10 minutes in the oven. We serve lamb cutlets, the bay with sauce on a long platter. Garnish - boiled potatoes.