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
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 (*)