The lamb organs and the chicken liver are washed well, drained of water and cut into cubes. Peeled onions and garlic, finely chop and fry in 2 tablespoons of oil until glassy. Add the lamb organs less the liver, season and let it simmer for 5 minutes. If we put the connecting rod tongue, scald it first and remove the white layer of skin on top. , then set aside to cool.
Peel boiled eggs and wash well a bunch of dill and two of green parsley. Let them drain well then grind them in turn with the cooled organs, as seen in the photos.
To the lamb breast, washed and thoroughly wiped of the remaining water, we remove the meat from the ribs so that a bag is formed, which we will fill with the paste resulting from the ground organs to which we added raw eggs and breadcrumbs. We fill the chest well and sew the sides with thread. If they can't join, we put a piece of lamb lamb, which will be like a patch.
Grease a pan with lard, add 1/2 glass of water and 1/2 glass of white wine, put the grated chicken breast and season it and put it in the oven heated to 180 degrees C for about 30-40 minutes until it gets a crust. copper, beautifully browned.
In the meantime we are preparing monk potatoes thus: in a towel we put the new potatoes sprinkled with coarse salt and we rub them well in the towel until the peel is removed. We repeat the operation until we finish all the potatoes. We wash them well and boil them in plain water.
Grease a yenna dish with butter (lard), put the boiled potatoes drained of water, sprinkle the vegetable without salt on top, a few pieces of butter and put them in the oven to brown for about 30 minutes. Turn them from time to time.
5 minutes before it is ready, add the chopped green dill and season it; We leave them in the oven for a while and then they can be served with slices of stuffed lamb breast and lettuce.
I am sure that you will be very satisfied with the special taste that your taste buds will feel .... Test it and you will not regret it! Great appetite!