Stuffed Lamb Leg with Potatoes
2 h. 30 min.
- ½ cup Pine nuts
- 1 ⅔ cups Frozen Spinach
- 1 cup grated Parmesan
- 1.333 cups sheep cheese
- 1 egg
- 1 Leg of lamb boned (approx. 1.5 kg, ask the butcher to bone it for you)
- 2 Tbsps Oil
- 1 ½ cups white wine
- 1 ⅔ cups lamb stock (from a jar)
- 2 tsps Corn starch (as necessary)
- 1 bunch Soup vegetables (carrot, celeriac, leek, swede, parsley root, parsley etc. )
- 6 ⅔ cups potatoes
- 2 cups Grape tomato
- 1 bunch rosemary
- 2 Tbsps clarified butter
3 Bowls, 1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Fine-mesh sieve, 1 Citrus juicer, 1 Teaspoon, 1 Small bowl, 1 rechteckige baking dish (ca. 20 x 6 cm), 1 Plastic wrap, 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Rubber spatula
Preheat the oven to 160°C.
Thaw the spinach and squeeze out in a cotton cloth. Toast the pine nuts in a dry frying pan. Mix the egg and Parmesan, mix with the spinach and season to taste with salt and pepper. Crumble the sheep's cheese. Open out the leg of lamb and cover with sheep's cheese and spinach, leaving the edges free. Roll up and tie firmly with kitchen string. Season with salt and pepper. Prepare and chop the soup vegetables. Wash the rosemary and shake dry.
Heat the oil in a roasting tin and brown the leg of lamb on all sides. Add the wine and boil until reduced to 1/3 of its volume. Then add the soup vegetables and 1/3 of the bunch of rosemary, put into the oven and roast for about 2 hours, turning regularly and gradually adding the lamb stock.
Meanwhile, peel the potatoes, cut into smaller pieces and boil in plenty of salted water. Drain well. Wash the tomatoes and halve if necessary. Pick the leaves from the remaining rosemary stalks and chop roughly. Mix the cornflour to a smooth paste with cold water.
When the lamb is cooked take out of the oven, put on a platter, cover and allow to rest in the oven at 80°C for 10-15 minutes. Strain the liquid from the roasting tin through a sieve into a pan. Deglaze the roasting tin with the remaining lamb stock and strain into the pan. Bring to the boil, thicken with the mixed cornflour and season to taste with salt and pepper. Heat the clarified butter and saute the potatoes and rosemary. Add the tomatoes and toss to warm through. Serve with the carved lamb. Serve the gravy separately in a gravy-boat.