Lamb Rolls
Description
The dish is prepared without unnecessary complications. In my opinion, zrazy are such a wonderful and delicious dish that they can even be served on a festive table—they always disappear instantly. Although zrazy are most commonly made from pork, beef, or chicken, I'd like to share with you another, less popular but very interesting option—a simple recipe for lamb zrazy. Lamb is indeed not very often used, not only for zrazy but even for regular meatballs. And, by the way, that's a real shame, because lamb zrazy made at home turn out to be absolutely superb, especially when combined with a chicken liver filling. Try making them and you'll see just how delicious they are. 1) First, we need to remove the membranes and vessels from the liver, rinse it thoroughly, and then boil for 20 minutes. 2) While the liver is boiling, peel and rinse the lamb, then pass the meat twice through a meat grinder. To make the mince more tender and uniform, the lamb should be slightly frozen when grinding. 3) Finely chop the onion—half will go into the mince, the other half into the filling. The portion of onion intended for the liver filling should be sautéed in vegetable oil until golden brown. 4) Now place the minced lamb into a deep bowl, add the chopped onion, a slightly beaten egg, ground pepper, and salt to taste. Mix thoroughly until the mixture becomes uniform. 5) Once the liver is cooked, pass it through the meat grinder while still warm. Mix the ground liver with the sautéed onion, ground black pepper, and salt. Stir well and shape the mixture into small sausage-like rolls for the filling. 6) Take a portion of the prepared mince and flatten it into a patty. Place a piece of the liver sausage in the center, then bring the edges of the patty together, sealing well and shaping into a zrada. Repeat with the remaining mince and filling. 7) In a flat, wide plate, mix breadcrumbs with chili pepper. Coat each zrada in this mixture, then place them into a baking dish (or skillet, or baking tray) greased with butter. 8) Carefully wrap the entire dish with foil and place it in a preheated oven at maximum temperature for 50 minutes. About 8–10 minutes before the end of cooking, remove the foil and continue baking uncovered so the zrazy develop a golden-brown crust. Yes, this dish may take a bit more time than regular meatballs, but believe me, lamb zrazy are absolutely worth it. Enjoy your meal! The dish is ready to be served.