Lamb Offal Soup with Egg-Lemon Sauce – Classic Recipe for Soup with Lamb Offal
In a preheated saucepan with oil, sauté the onions for 1-2 minutes, until softened.
In a preheated saucepan with oil, sauté the onions for 1-2 minutes, until softened.
In a preheated saucepan, heat oil and sauté the chopped green onions for 1-2 minutes, until softened.
In a large bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir and let sit for 10 minutes until the yeast is activated.
Season the peppers with a little salt. Stir to distribute the seasoning evenly.
Season the flour with salt, black pepper, and paprika. Stir to combine all ingredients.
Add the baking soda to the yogurt and stir until it fizzes.
In a large bowl, whisk together the eggs, yogurt, cheese, olive oil, and carbonated water. Mix until well combined.
Season the leg of lamb with salt, black pepper, paprika, dried savory, and olive oil. Rub all the spices in well.
Heat a pan with olive oil.
Add the onion and sauté for 2-3 minutes, until softened.
Add the roasted bell peppers and garlic and sauté for 3-4 minutes.
In a bowl, combine the ground meat, half of the finely chopped onion, egg, breadcrumbs, and parsley. Season with salt, black pepper, and paprika. Mix well until all ingredients are combined.
Season the medallions with salt and black pepper.
Dredge them in flour and shake off any excess.
Heat oil in a pan and fry the medallions until golden brown on both sides.