Stuffed Leg of Lamb with Carrots
Stuffed leg of lamb with carrots - Perfect for the gourmet menu at Easter!
Healthy, because
Even smarter
Nutritional values
The tender lamb meat not only provides us with a lot of high-quality protein, but also scores with plenty of iron, which is needed for blood formation, among other things. Part of the fiber in carrots consists of pectin. This is good for digestion and ensures a long-lasting feeling of satiety.
For this dish, we recommend homemade gnocchi as a side dish, because they fit perfectly in terms of taste. Prepare the potato gnocchi with pleasure according to our recipe!
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,656 mg | (41 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 3 Tbsps Spelt baguette
- 2 ozs young Spinach
- ¾ oz parsley
- 3 ozs Feta
- 3 onions
- 5 garlic cloves
- 3 Tbsps olive oil
- 1 egg
- salt
- peppers
- 2 sprigs Lemon thyme
- 1 Leg of lamb (3.5 lbs, boneless, trimmed)
- 5 ozs Celery root
- 36 ozs carrots
- 2 sprigs rosemary
- 20 ozs lamb stock
- 1 tsp cornstarch
- 1 Tbsp butter
Preparation steps
For the filling, dice baguette and toast in preheated oven at 160 °C / 325 ˚F for 10 minutes. Remove and set aside.
Spinach and parsley clean, wash, shake dry and chop. Dice the feta. Peel and chop 1 onion and 2 cloves of garlic.
Heat 1 tablespoon of oil in a frying pan. Sauté onion and garlic for 2 minutes over medium heat. Add spinach and parsley and cook until combined. Put everything in a large bowl and let cool for 5 minutes. Mix with feta, bread and egg and season heavily with salt and pepper. Wash thyme, shake dry, pluck leaves, set aside some tips, chop the rest and add to the filling.
Rinse the meat, pat dry. Cut open on a board, season with salt and pepper, and with about 1" space to the edge put the filling crosswise on it, and press on. Roll up and tie into shape with kitchen twine.
Peel remaining onions, celery, and carrots. Dice onions, celery, and 2 carrots. Heat remaining oil in a roasting pan. Sear meat in it all around for a total of 10 minutes over high heat. Add vegetables and fry for 5 minutes. Wash rosemary, press remaining garlic, and add both. Pour in the stock and cook uncovered in preheated oven at 160 °C / 325 ˚F for about 2 hours and 45 minutes.
Cut remaining carrots in half lengthwise and cook in boiling salted water for 7 minutes over medium heat until al dente.
Remove meat from stock, turn the temperature down to 80 °C / 175 ˚F and keep the meat warm in the oven.
Strain the stock through a fine sieve into a saucepan and thicken with cornstarch mixed in a little cold water to the desired consistency and simmer on low heat for 3 minutes. Season to taste with salt and a little pepper. Then heat butter in a frying pan and saute carrots in it for 3 minutes over medium heat. Season to taste with salt and pepper.
Remove meat from oven and cut into slices. Arrange carrots on plates, drizzle with sauce and serve garnished with thyme tips.
