1.5 kg lamb (rump), 1-2 heads of garlic, 50 g butter or fat, salt, pepper, 1-2 tbsp. spoons of tomato paste, pritamin, 2-3 tbsp. tablespoons of red wine, 4 pods of sweet pepper, 200 g of green beans, olives.

Peel the lamb, wash, rub with salt and pepper and stuff with garlic. Fry the meat on all sides in fat, add a small amount of water and simmer until a golden brown crust forms on its surface, pouring from time to time the secreted juice (the lamb should remain pinkish inside). Then cut the piece into slices, put on a warmed dish and decorate with strips of pepper fried in fat, green bean pods lightly stewed in salted water, and olives. Season the sauce with tomato paste, primamine, red wine, salt and pepper. Pieces of garlic that were stuffed with meat can be removed. Designed for 6-8 servings.