This 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!
4 pork steaks, 4 ounces each
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 clove garlic, crushed
4½ ounces bacon
4½ ounces your favorite cheese
4½ ounces chopped mushrooms
4 medium pieces lambrequin (there is no real substitute, but you could use aluminum foil)
Servings |
2 |
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