GRILLED LAMB WITH TOMATO SAUCE AND A SIDE OF VEGETABLE PURÉE
Orkide Riviera Olive Oil
INGREDIENTS 
600 g of fine diced lamb
300 g of tomato sauce
4 medium sized potatoes
250 ml of milk
100 g of shredded kashar cheese
100 g of boiled spinach
50 g roasted tomato paste
300 g of tomato sauce
4 medium sized potatoes
250 ml of milk
100 g of shredded kashar cheese
100 g of boiled spinach
50 g roasted tomato paste
RECIPE 
Hollow out the potatoes, and beat the insides into a batter with water, salt and shredded kashar cheese. Split into two separate mixes, add boiled spinach to one and tomato paste to the other. Fill the hollow potatoes with either mix.
Baste the diced meat in Orkide Riviera Olive Oil and let it sit. Later, season it and grill it. Put hot tomato sauce on a side of the plate, put the meat on top of it and put the potatoes on the side.
Gratia our Executive Chef Nejdet Polat
Baste the diced meat in Orkide Riviera Olive Oil and let it sit. Later, season it and grill it. Put hot tomato sauce on a side of the plate, put the meat on top of it and put the potatoes on the side.
Gratia our Executive Chef Nejdet Polat
