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Lamb side
1 serving
Cook buckwheat porridge, mix it with finely chopped steep eggs and onions and put on a baking sheet between fried pieces of lamb. Salt the meat, pepper, pepper with garlic, grease with oil, pour over the broth and fry until tender, constantly stirring the porridge and pouring it with stand-out meat juice so that the onions are better fried.
Cook buckwheat porridge, mix it with finely chopped steep eggs and onions and put on a baking sheet between fried pieces of lamb. Salt the meat, pepper, pepper with garlic, grease with oil, pour over the broth and fry until tender, constantly stirring the porridge and pouring it with stand-out meat juice so that the onions are better fried.
butter - 200 g, garlic - 3 wedges, salt to taste, buckwheat - 400 g, pepper to taste, onions - 5 pcs., eggs - 5 pcs., lamb (meat on ribs) 1.5 kg, meat broth - 5 tbsp. spoons
