This traditional cold meze is made by simmering lamb trotters for a long time, then chilling the meat in its own broth until set like a jelly. Served with a garlic-lemon sauce, it takes time to prepare but is surprisingly light.
Rinse the lamb trotters several times in plenty of water. Simmer them with the onion and black peppercorns for about 3 hours, regularly skimming off the foam.
Strain the cooked trotters and remove the bones. Set the broth aside in a separate container.
Place the deboned meat in a mold and pour the strained broth over it. Refrigerate for 4 hours, until set like a jelly.
Mix the pounded garlic with the lemon juice, olive oil, and red pepper flakes. Drizzle over the chilled lamb trotters to serve.
Skim off the foam regularly while the trotters simmer; otherwise, the broth may lose its clarity and flavor. Do not serve until it has rested in the refrigerator long enough to set.
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