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Lamb cutlets with vegetable garnish
How to cook Lamb cutlets with vegetable garnish
Step 1
Wash parsley and dill thoroughly, dry and chop very finely. Peel and mince the garlic. Grind butter with 2 tbsp. l. chopped herbs, add 1 tbsp. l. garlic. Mix and put in the freezer.
Step 2
Wash lamb, pat dry and cut into small pieces. Also cut the fat. Put on a cutting board and, holding the knife perpendicular to the surface of the table, chop the meat along with the fat until they turn into a homogeneous mass. Transfer to a bowl. Cut the crust off the bread. Soak the pulp in milk. When the bread is soaked, squeeze it lightly.
Step 3
Peel the onion, finely chop. Heat up in a skillet 1 tbsp. l. butter. Fry the onion in it (2 minutes). Add remaining herbs and garlic. Mix and cook 3 min.
Step 4
Put soaked bread, eggs, fried greens and onions, coriander in a bowl with meat. Salt, pepper to taste. Mix.
Step 5
From the resulting minced meat, form round cutlets with a diameter of 5–6 cm. Make a recess in the center of each, put 1 tsp in it. frozen butter with herbs. Squeeze the edges of the patty with your hands so that the filling is inside.
Step 6
Prepare a side dish . Wash the eggplant, cut into large cubes, sprinkle with salt and let stand for a few minutes. Rinse the cubes with water. Wash the tomatoes and chop coarsely. Peel and chop the greens, onion and garlic. Heat vegetable oil in a frying pan. Saute onion and garlic in it for 1 min. Add eggplant and cook 6 minutes. Then add tomatoes, salt and pepper. Simmer over medium heat for 5 minutes.
Step 7
Heat vegetable oil in a large skillet. Fry cutlets for 4 minutes. from each side. Reduce the heat, cover the pan with a lid and cook for 3 more minutes.
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