Summary

Ingredients

• 200 g lamb, leftovers, braised
• 300 ml lamb stock
• 100 ml port wine
• Vinegar, (red wine vinegar) to taste
• 1 bay leaf
• 2 grains allspice
• Parsley, fresh, cut
• Allspice de Espelette
• salt
• 1 small zucchini, (cut into small cubes and lightly fried)
• 5 tomato (s), (oven tomatoes, finely diced
• 6 sheets gelatin

Print Recipe Pin Recipe

Instructions

1. Cut the lamb into small pieces. Mix with the oven tomatoes, the zucchini cubes and the chopped parsley and season with salt, pepper and allspice.
2. Heat the stock with the port and vinegar. Add the bay leaves and allspice grains and simmer for 10 minutes. Season to taste with salt and pepper and allow to cool slightly again.
3. In the meantime, soak the gelatine.
4. Remove the bay leaves and allspice.
5. Add gelatine and reheat (do not let it get too long or too hot)
6. Fill the meat mixture into molds or small glasses and fill with the stock.
7. It is best to let it set overnight in the refrigerator