🍽️ Lamb leg stuffed with beans and chorizo

Name: Lamb leg stuffed with beans and chorizo
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lamb leg (approx. 1.5 kg, boneless); salt; pepper; 2 slices white bread (from the day before); 200 ml whipping cream; 1 large onion; 4 garlic cloves; 150 g kidney beans (from the can); 1 bunch parsley; 100 g chorizo (Spanish spicy cured sausage); 1 egg (size M); ground cumin; freshly grated nutmeg; 4 tbsp olive oil; 250 ml white wine; 250 ml meat broth; 2 tsp cornstarch

646 kcal · 30 min · 4 servings

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Ingredients

1 lamb leg (approx. 1.5 kg, boneless)
salt
pepper
2 slices white bread (from the day before)
200 ml whipping cream
1 large onion
4 garlic cloves
150 g kidney beans (from the can)
1 bunch parsley
100 g chorizo (Spanish spicy cured sausage)
1 egg (size M)
ground cumin
freshly grated nutmeg
4 tbsp olive oil
250 ml white wine
250 ml meat broth
2 tsp cornstarch

Instructions

1. Rub the lamb leg generously with salt and pepper.
2. Cut the white bread into small cubes.
3. Mix the bread cubes with half of the cream.
4. Peel the onion and garlic.
5. Chop the onion and garlic finely.
6. Rinse the beans in a sieve under cold water.
7. Let the beans drain well in the sieve.
8. Wash the parsley.
9. Shake the parsley dry.
10. Chop the parsley finely.
11. Peel the chorizo sausage.
12. Cut the chorizo sausage into small cubes.
13. Add the onion, garlic, beans, parsley and sausage to the bread.
14. Add the egg, cumin, nutmeg, salt and pepper.
15. Mix everything well.
16. Stuff the lamb leg with this mixture.
17. Tie the lamb leg together with kitchen twine.
18. Heat oil in a casserole dish.
19. Brown the lamb leg in it.
20. Bake the lamb leg in the preheated oven at 200 degrees (Gas: Level 3-4, Fan: 180 degrees) for 1 3/4 hours.
21. After about 45 minutes, gradually pour white wine and meat broth over the leg.
22. Remove the lamb leg from the roasting juices.
23. Keep the lamb leg warm in the oven.
24. Strain the juices into a pot.
25. Add the remaining cream.
26. Bring the sauce to a boil.
27. Mix cornstarch with a little cold water.
28. Stir the starch into the juices.
29. Bring the sauce to a boil once.
30. Season the sauce with salt and pepper.
31. Slice the lamb leg.
32. Serve the lamb leg together with the sauce.
33. Mix 4 tbsp olive oil with 1 tbsp white wine vinegar, ½ tsp finely chopped chili pepper, 1 tbsp each finely chopped parsley and basil and 1 tsp chopped oregano for the chimichurri.
34. Serve the lamb leg with salted potatoes and the chimichurri.

Nutrition per serving

kcal: 646
Protein: 62 g · Fett/Fat: 33 g · Carbs: 18 g