A traditional cold appetizer made by boiling lamb trotters for a long time and cooling them in their own broth until it sets into a gelatinous consistency. Served with a garlicky lemon sauce, this recipe requires a long cooking time but rewards the effort with a surprisingly light flavor.
Wash the trotters several times in plenty of water, then simmer with onion and whole black pepper for about 3 hours, skimming off the foam.
Drain the boiled trotters and remove the bones, keeping the broth aside in a separate container.
Place the picked meat into a mold and pour the strained broth over it; let it rest in the refrigerator for 4 hours until it sets to a jelly-like consistency.
Mix the crushed garlic with lemon juice, olive oil and red pepper flakes, then drizzle it over the cold trotters and serve.
Important: Don't forget to skim the foam regularly while boiling the trotters, otherwise the clarity and taste of the broth will suffer. Caution: don't serve it without letting it rest long enough in the refrigerator for the jelly-like consistency to set.
If you strain the boiling water through a cloth, the clarity of the aspic increases and its appearance becomes more inviting.
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