Roast Lamb with Bread Crust and Pesto

I’ve made this dish for the birthday of my elder daughter in March. We’ve hosted the close family (15 people) and my goal was to create a special meat dish. So, my husband was sent to our butcher and was asked to bring home lamb meat.

The recipe was influenced by this idea of Tuscan-style Lamb Bread. The following yields approximately 8 portions…



1 read lamb leg, approximately 2.5-3 kilograms of weight

1/2 bunch of parsley
1/3 bunch of cilantro
1/3 bunch of mint
2 sprigs of rosemary
5 garlic cloves
3 rosemary sprigs
Chili (the amount depends on one’s taste)
Juice of 1/3 lemon
1/2 glass olive oil
1/3 glass of pine nuts

Continue reading

Russian Schweinebraten Baked with Dough Crust

Schweinebraten is a German (or Austrian) pork roast dish. The Russian version is originally called Буженина (Buzhenina) and is somewhat different.


In my family, we made Buzhenina as boiled pork and only recently I started roasting it in foil wrapping or in bag. The idea of baking meat inside a dough wrapping has interested me a lot, and I’ve decided to try it for myself. The result has exceeded all expectations – soft and tender meat, that could be cut to very thing and light pieces. We’ve prepared around 1 kilogram of meat, and my family has consumed it in less than a day.


1 kilogram of pork neck

1 tbsp (with some extra) of mustart
1 tsp Dijon mustard
1/4 glass olive oil
2 garlic cloves (“squashed” and cut into small cubes)
2 tbsp of grape jam
A couple of drops of spicy oil (*)
Salt, Pepper

Continue reading