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Lamb leg jelly (greek cuisine)
1 serving
The legs are washed, grated with lemon, put into a saucepan, poured with cold water, celery leaves, carrots, bulb onions, black pepper, salt are added. They cook until the meat begins to separate from the bones. The broth is strained, meat cut into pieces, carrot circles, crushed garlic are put into it, lemon juice is poured in. They are dressed with an egg beaten with lemon juice, poured into molds and put on the cold. Jelly with green salad is served.
The legs are washed, grated with lemon, put into a saucepan, poured with cold water, celery leaves, carrots, bulb onions, black pepper, salt are added. They cook until the meat begins to separate from the bones. The broth is strained, meat cut into pieces, carrot circles, crushed garlic are put into it, lemon juice is poured in. They are dressed with an egg beaten with lemon juice, poured into molds and put on the cold. Jelly with green salad is served.
lamb legs - 4 pcs., lemon - 1 pc., carrots - 70 g, onions - 40 g, eggs - 2 pcs., garlic - 15 g, celery - 1 leaf, black peas to taste, salt to taste
