This is another attempt at my somewhat failed attempt to cook in clay from 2 weeks back.
Last night, I tried the recipe again, this time in an oven with parchment paper and aluminum foil instead of clay, and it turned out well, though I had to put it back in the oven when it was originally undercooked.
Basically, it's a roulade of lamb, and finely chopped allium, and beets.
It turned out quite nice, though the stuffing put out a lot of water when cooking.
I did it with lamb this time, and it is clear that the ancient Babylonians knew how to cook lamb.
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