Skewered Lamb Parcels / Braciolettine - Cuisine Magazine - From New Zealand to the World
This is a variation of one of my grandmother’s recipes – and is a great example of how meat is served in Italy, either in the trattoria or at home. The meat is
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Ingredients
- 900g top round of leg of lamb, cut into 5mm slices
- 18 bay leaves (fresh are best)
- 2 onions, peeled and cut into 18 small wedges
- 45ml olive oil, plus extra for oiling
- handful of fine breadcrumbs
- 60ml olive oil
- 1 onion, peeled and finely chopped
- 100g pecorino cheese, cubed
- 100g pancetta, cubed
- 55g bread, cubed
- handful of fresh flat-leafed parsley, chopped
- 1 large egg, beaten
- sea salt
- freshly ground black pepper
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