Lamb Roll

[foodnchef]

Everything is relative. There are no bad and no good things. There is only our perception of the situation.

You might make an objection, of course, and ask: ‘Will it be bad or good, if your friend misses a plane causing a problem for the whole system of non-refundable tickets?’ My answer will be ‘Bad’.

But what if I say, there was a plane crash? Will the fact that my friend missed the plane be bad or good then?

So, the situation is neutral. And we impose negative or positive connotation basing on our knowledge and the case itself.

The same is with Armenia.

Armenians like to joke that all their products are natural or ‘eco’, as people like to say nowadays. But they immediately add, they simply have no money for chemicals.

Is it good or bad? Yes! It’s good! It means, I can come to a friendly and picturesque country and enjoy natural cheap products!

But is it good for a farmer?

Globalisation is very slow and reluctant in Armenia. This highland and magic country respects traditions of local cuisine. French and Italian restaurants are still something unusual.
But there are plenty of restaurants and cafés with local and, take my word, delicious cuisine.

Is it good or bad?

Everything is relative.

And I want to start revealing Armenia not with a traditional recipe. To be precise, I want to show Armenia as a developing country that at the same time preserves local traditions.

That’s why, today’s dish is traditional for Armenia, but contains elements of French cuisine and serving.

Is it good or bad? Please welcome: Lamb Roll from Edgar Yeganyan - a charismatic Chef at Charles Restaurant.

P.S.: You can learn more about Armenian Roll from my travel notes about Armenia.

[Recipe]

Ingredients

• 200 g lamb fillet
• 20 g lamb kidneys
• 30 g egg-plants
• 20 g tomatoes
• 15 g onion
• Basil, estragon, thyme, dill, parsley

Garnish

• 20 g courgettes
• 30 g carrots
• 150 g spinach
• 20 g olive oil
• Salt, ground black pepper

Instructions
Stuffing

1. Fry egg-plants and tomatoes in a pan for 5 minutes.
2. Then put them on the meat and add lamb kidneys and chopped onion.
3. Make a roll.
4. Put into the heated oven at the temperature of 180C (356F).
5. And leave for 20 minutes.

Garnish

1. Roast chopped courgettes, carrots and spinach in olive oil for about 5 minutes.
2. Put garnish on the middle of a plate and add lamb roll on top.