Turkey roll with lamb, potatoes and carrots
8 servings
120 minutes
Turkey goes great with lamb - it softens its strong spirit and pacifies its fattiness. They should always be in such a union. You won't be able to cook such a roll spontaneously, but if you have a free couple of hours, then go ahead.
1
Remove the turkey carcass by cutting out the backbone and bones from the thighs and drumsticks with a sharp thin knife. Season with salt and pepper, place skin side down on a cutting board, and sprinkle with dried oregano and mint.
- Turkey: 3 kg
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: 1 tablespoon
- Dried mint: 1 tablespoon
2
In olive oil, sauté finely chopped onion with minced garlic until soft, add minced meat, cumin, ginger, cinnamon, and fry, stirring, until cooked. Season with chopped parsley, cilantro, and bread crumbs to absorb the juice.
- Olive oil: 50 ml
- Onion: 3 heads
- Garlic: 4 cloves
- Ground lamb: 1 kg
- Cumin: 1 teaspoon
- Ground ginger: pinch
- Cinnamon: pinch
- Parsley: 30 g
- Cilantro: 30 g
- Breadcrumbs: 200 g
3
Spread the minced meat on the turkey, roll it up and tie it with culinary thread. Transfer to a baking sheet, cover with foil, and send it to an oven preheated to 200 degrees.
- Ground lamb: 1 kg
- Turkey: 3 kg
4
After an hour, place large pieces of carrot, onion, and potato on a baking sheet, sprinkle with thyme, drizzle with juice from the turkey, and bake for another 40 minutes.
- Carrot: 500 g
- Onion: 3 heads
- Potato: 500 g
- Thyme: 6 stems
- Turkey: 3 kg
