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🍽️ Stuffed Lamb Leg with Carrots

593 kcal · 30 min · 4 servings

Ingredients

• 50 g spelt baguette
• 100 g young spinach
• 10 g parsley (0.5 bunch)
• 70 g feta (45 % fat in dry matter)
• 3 onions
• 5 garlic cloves
• 3 tbsp olive oil
• 1 egg
• salt
• pepper
• 2 sprigs lemon thyme
• 1 lamb leg (1,5 kg, boneless, deboned)
• 150 g celeriac (1 piece)
• 1 kg carrots
• 2 sprigs rosemary
• 600 ml lamb stock (jar)
• 1 tsp cornstarch
• 15 g butter (1 tbsp)

Instructions

1. 1. Cut the baguette into small cubes.
2. 2. Preheat the oven to 160 degrees (convection 140 degrees or gas level 1 to 2).
3. 3. Roast the bread cubes in the oven for 10 minutes.
4. 4. Remove the roasted cubes and set them aside.
5. 5. Wash the spinach and parsley.
6. 6. Shake the vegetables dry.
7. 7. Finely chop the spinach and parsley.
8. 8. Cut the feta into small cubes.
9. 9. Peel one onion and two garlic cloves.
10. 10. Chop the onion and garlic.
11. 11. Heat one tablespoon of oil in a pan.
12. 12. Sauté the onion and garlic for two minutes over medium heat.
13. 13. Add the chopped spinach and parsley to the pan.
14. 14. Let the vegetables wilt.
15. 15. Transfer the mixture to a large bowl.
16. 16. Let the filling cool for five minutes.
17. 17. Mix the cooled mixture with the feta, bread cubes, and one egg.
18. 18. Season the filling generously with salt and pepper.
19. 19. Wash the thyme and shake it dry.
20. 20. Set aside a few nice thyme sprigs for decoration.
21. 21. Chop the remaining thyme.
22. 22. Stir the chopped thyme into the filling.
23. 23. Rinse the lamb meat.
24. 24. Pat the meat dry with a kitchen towel.
25. 25. Cut the meat open on a cutting board.
26. 26. Season the meat with salt and pepper.
27. 27. Spread the filling across the meat.
28. 28. Leave a border of about two centimeters.
29. 29. Press the filling down slightly.
30. 30. Roll the meat up tightly.
31. 31. Tie the roll with kitchen twine to hold its shape.
32. 32. Peel the remaining onions and celery.
33. 33. Peel the remaining carrots.
34. 34. Dice the onions and celery.
35. 35. Dice two of the carrots.
36. 36. Heat the remaining oil in a casserole dish.
37. 37. Sear the meat all over for a total of ten minutes over high heat.
38. 38. Add the diced vegetables to the meat.
39. 39. Cook the vegetables with the meat for five minutes.
40. 40. Wash the rosemary.
41. 41. Press the remaining garlic through a press.
42. 42. Add the rosemary and garlic to the casserole.
43. 43. Pour meat stock into the casserole.
44. 44. Preheat the oven again to 160 degrees (convection 140 degrees or gas level 2 to 3).
45. 45. Cook the meat in the oven uncovered for about two hours and 45 minutes.
46. 46. Halve the remaining carrots lengthwise.
47. 47. Bring salted water to a boil.
48. 48. Cook the carrots for seven minutes over medium heat until tender-crisp.
49. 49. Remove the meat from the stock.
50. 50. Turn the oven temperature down to 80 degrees.
51. 51. Keep the meat warm in the oven.
52. 52. Strain the stock through a fine sieve into a pot.
53. 53. Mix cornstarch with a little cold water.
54. 54. Thicken the stock with the starch to the desired consistency.
55. 55. Simmer the sauce for three minutes over low heat.
56. 56. Season the sauce with salt and a little pepper.
57. 57. Heat butter in a pan.
58. 58. Sauté the carrots for three minutes over medium heat.
59. 59. Season the carrots with salt and pepper.
60. 60. Remove the meat from the oven.
61. 61. Slice the meat.
62. 62. Arrange the carrots on plates.
63. 63. Drizzle the carrots with the sauce.
64. 64. Garnish the dish with the thyme tips.
65. 65. Serve the dish.

Nutrition per serving

• kcal: 593
• Protein: 58 g · Fett/Fat: 30 g · Carbs: 21 g