Lamb Leg Stuffed with Beans and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 480 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 boned Leg of lamb (about 1.5 kg)
- salt
- freshly ground peppers
- 1 large onion
- 2 garlic cloves
- 2 slices Toast
- 200 grams Whipped cream
- 100 grams Kidney beans (canned)
- 2 Tbsps chopped parsley
- 50 grams Chorizo (hot pepper sausage)
- 1 egg
- ½ tsp ground Cumin
- Nutmeg
- 3 Tbsps vegetable oil
- 250 milliliters dry white wine
- 250 milliliters Beef broth
Preparation steps
Season the lamb leg inside and out with salt and pepper. Peel the onion and garlic, and finely chop. Cut the bread slices into cubes and sprinkle with half of the cream.
Drain the kidney beans. Peel the chorizo sausage and chop very finely.
For the filling, mix the bread, onion, garlic, parsley, egg, chorizo sausage and kidney beans in a bowl, mix in cumin and nutmeg, and season with salt and pepper. Fill the lamb leg with the filling and sew with kitchen string.
Heat the oil in a roasting pan and fry the stuffed lamb leg all over. Cover the roasting pan with lid and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 1½ hour, while occasionally basting with wine and broth.
After 70 minutes, remove the lid and continue roasting. Remove the stuffed lamb leg from the roasting pan, wrap in aluminum foil, and let it rest for about 10 minutes.
For the sauce, mix the roasting pan drippings with beef broth, pass through a sieve, and stir the remaining cream into the strained sauce. Cut the stuffed lamb leg into slices and serve with the sauce.
