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00This recipe is from meat mistress Bojana Mirkovic, overall champion at the Leskovac Barbecue Festival. This was one of her winning meals. Lambrequin is lamb peritoneum, or stomach lining, used to wrap steak, pljeskavica, or liver before grilling it. It gives the meat an extraordinary flavor. Ask your butcher for it and hope that he doesn’t laugh at you!
Ingredients
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4 pork steaks, 4 ounces each
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1 teaspoon freshly ground black pepper
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1 teaspoon salt
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1 clove garlic, crushed
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4½ ounces bacon
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4½ ounces your favorite cheese
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4½ ounces chopped mushrooms
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4 medium pieces lambrequin (there is no real substitute, but you could use aluminum foil)
Instructions
Pound each steak until thin. Add pepper, salt, and garlic to the pounded. Cut the bacon and cheese into narrow strips and place them on the meat. Sprinkle the mushroom over the meat. Fold up each piece of meat and wrap it in the lambrequin. Grill the meat over a hot flame for about 5 minutes per side. Serve on warm plates.
| Servings |
| 2 |
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