Stuffed Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 423 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the lamb
- 3 Tbsps lemon juice
- 6 Tbsps olive oil
- 2 garlic cloves
- 1 ⅕ kilograms Leg of lamb (ready to cook, boneless)
- For the filling
- 100 grams dried Porcini mushroom
- 100 grams shallots
- 100 grams Veal sausage
- salt
- freshly ground peppers
- 2 egg yolks
- For serving
- 2 Tbsps vegetable oil
- ¼ l Beef broth
- 150 milliliters Whipped cream
- 400 grams green Beans
- 500 grams small, waxy potatoes
- 3 Tbsps butter
- 1 bunch Tarragon
Preparation steps
For the lamb: Combine lemon juice and 2 tablespoons of oil. Peel and press garlic and mix into lemon juice mixture. Run mixture onto lamb. Wrap lamb in foil and marinate in the refrigerator for 2 hours.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Soak mushrooms. Peel and mince shallot. Heat oil in a pan and fry shallot. Add sausage meat and fry. Drain mushrooms, chop coarsely and add to pan. Cook for an additional 4 minutes, season with salt and pepper and mix in egg yolks.
Remove lamb from foil, spread mushroom mixture on it, fold up lamb and secure with kitchen twine. Heat 2 tablespoons oil in a roasting pan and sear lamb on all sides. Deglaze wth broth and roast for 1 1/2 hours. Remove from oven, remove meat from pan and wrap in foil.
Boil broth. Stir in cream and simmer.
Rinse beans and blanch in boiling salted water for 10 minutes. Remove, shock in ice water and drain well.
Peel potatoes, rinse and boil in salted water for 25 minutes. Drain and evaporate. Heat butter in a pan and fry potatoes.
Pluck tarragon leaves from stems and stir into beans.
Slice the lamb, drizzle with sauce and serve with potatoes and beans.
