Today you can surprise your guests with an exotic Mediterranean dish: lamb stuffed with couscous. Couscous, couscous is a cereal dish of Maghreb or Berber origin. Couscous is prepared from semolina: ground flour is rolled with hands soaked in salted water on a sieve. The process is laborious, but the result is surprising - a pleasant delicate texture and the ability to absorb sauces makes couscous surprisingly tasty. The cereal absorbs all the aromas, but there will be no excess fat in it.
It is necessary
-
- leg of lamb weighing up to 2.5 kg,
- liver - 100 g
- fat tail fat - 100 g,
- hard cheese - 100 g
- Onion-turnip - 3 pieces
- cilantro - 2 tablespoons
- vegetable oil for frying
- couscous - 1 glass
- dried oregano - 2 tablespoons.
- Salt
- pepper to taste
Instructions
Step 1
Chop the onion and fry in vegetable oil until it becomes transparent. Rinse the liver, cut into small pieces, fry for 3 minutes in a little oil. Do not overcook the liver. With prolonged heat treatment, it becomes tough and tasteless. Combine the liver and onion.
Step 2
Couscous is usually sold as a convenience food. To prepare it, it is enough to pour boiling water over it, close the lid tightly and let it stand for 5 minutes.
Finely chop fat tail fat, greens.
Step 3
Combine liver and onion, add cooked couscous. Put fat tail fat, herbs, salt and pepper there, add 0.5 cups of water. Stir and cook over low heat for 2-3 minutes.
Finely chop the cheese or grate on a coarse grater, add to the filling, remove from heat and stir. The filling is ready.
Step 4
Wash the leg of lamb, cut off the fat. Dry with a napkin, cut the meat and make a pocket. Fill it with filling and wrap the leg with coarse thread. Rub with vegetable oil, salt, pepper and oregano.
Wrap thoroughly in foil so that the meat does not look anywhere, and bake in the oven at 180 ° C for 1 hour. Then remove the foil and bake for another 1 hour.
It is better to serve a salad of fresh vegetables as a side dish.
