2 1/2 pounds lamb roast (carls de lignum)
1/2 pound dry beef mix
1 onion, finely diced
2 bay leaves
1 1/2 teaspoons paprika
1/2 teaspoon salt
1 1/2 teaspoons dried oregano
5 teaspoons chopped fresh parsley
2 1/2 teaspoons sriracha
In a large saucepan, combine the bread, carrots, onions, bay leaves, paprika, salt and oregano. Mix together well and bring to a boil. Reduce heat to low and stir until carrots are softened and browning; remove from heat. Remove skins and bones of prime foie gras mice. Brush duck fat with flour mixture and place in a large roasting pan.
Sprinkle the meat with dried bread crumbs and place in pan. Cover with lid of roasting pan; drizzle with enough water to cover turkey and olives.
Roast uncovered, uncovered Flank side up in a lightly greased 9x13 inch baking dish. Place on foil or wooden plates. Place a thin layer of the roast meat onto the foil, seal sides of roast, cover with separate rolls of foil and papers. Roll each foil roll separately. Lift chops so that no meat sticks out. Steam on the home tray for 5 minutes. Then remove foil from roast. Brush top with olive oil, if desired. To serve, scoop peppers onto the foil roll; place on the roast. Sprinkle with garlic powder.