Garlic-roasted lamb

1 serving


For salad: cabbage 1 kg, salad dressing 1/2 cup (a mixture of vegetable oil, wine vinegar, salt, ground pepper and sugar, you can put a tablespoon of finished mustard if desired). With a ram, remove the shoulder blade from the bone, cut off the film, tendons, rinse with cold water, dry, grate with salt, pepper, grated garlic, cover with a thin layer of fresh dough, grease with a beaten egg, then roll up in the form of a roll so that the dough is inside, band with a clean twine in 3-4 places. Fry the prepared lamb in a frying pan in the oven until cooked, periodically watering with lard and broth, turning from side to side. Cool the finished lamb, remove the twine, clean the burned places, cut across, put on a dish. Serve with a side dish of white cabbage salad or pickles, sprinkle with chopped dill greens.