Roast Lamb

Wash large piece of lamb (ham, shoulder blade, brisket, loin), trim sinews, season with salt, put into a roasting pan and put into a preheated oven.

Baste roasting meat with cooking juices every 10-15 minutes. Add a little broth or hot water if juices are evaporating too fast,

Meanwhile peel and cut potatoes into large pieces. Wash a few eggplants, make a shallow lengthwise cut in each one and stuff it with lamb tail fat mixed with salt and ground black pepper. If desired — add finely chopped herbs (parsley, cilantro, mint).

About 20-30 minutes from the start of cooking add prepared potatoes and eggplants to the roasting pan with meat. Another 10-15 minutes later add washed tomatoes, and continue cooking until meat is cooked through. ¬†use larding needle to see if meat is done — if needle goes in easy and clear juices are running — take meat out of the oven.

Take cooked lamb out of the pan, slice across the grain, set on a serving plate and surround meat with pieces of roasted potatoes, eggplants, tomatoes, and drizzle cooking juices from the pan over meat. Sprinkle everything with chopped parsley.

If desired — lamb can be served in the roasting pan it was cooked in. Beef can be used in this recipe instead of lamb.

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