BALKANSPIESS   mit   REISSALAT  

Lamb roasted on a Spit with Rice Salad

Sticks
3 cloves of garlic
1 small onion
1 branch rosemary (1tsp. dried)
2 branch thyme (2 tsp. dried)
100 ml oil
400 g from the saddle or the leg of lamb
1 courgette (zucchini)
20 g butter
12 slices of bacon
12 sticks
Rice Salad
1 onion
6 tbsp. olive oil
2 cloves of garlic
200 g rice
2 tsp. paprika powder, salt, pepper
125 ml white wine, 300 ml beef stock (cube)
1 red and 1 green pepper
120 g corn (canned)
1 red onion
8 tbsp. balsamic vinegar
2 tbsp. parsley (finley chopped)
 

  For the dressing dice onions and mix well with thyme, rosemary, crushed garlic and oil in a bowl. Cut meat into 12 cubes, about the same size, add them to the dressing, mix well and let all marinade for 6 hours or over night.
For the rice salad dice finely onions and garlic. Heat 2 tbsp. oil and fry them until translucent. Add rice and paprika powder and stew all, stirring regularly 1 minute. Then douse with wine, poor over beef stock and spice with salt and pepper. Simmer until rice is tender - the first ten minutes uncovered.
Quarter green and red pepper and cut into 4 mm stripes. Strain corn, douse with cold water and let them drain. Halve red onion and cut into stripes. Heat 2 tbsp. oil and stew onions, add peppers and corn and douse with balsamic vinegar. Add this mixture, the rest of olive oil and parsely to the cold rice. Blend well and season to taste with salt and pepper.
Halve courgette lengthwise and cut into slices. Let meat drain and wrap round every cube with a slice of ham. Thread the meat and the zucchini slices onto a skewer. Heat 4 tbsp. oil from the marinade and fry the skewer all around until golden brown. spice with salt and pepper. Add butter, turn around the skewer, remove the pan from oven an let it sit for 3 minutes. Serve with rice salat.		  
 
     
 

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