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🍽️ Stuffed Lamb Leg with Herb Vegetables

989 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg lean leg of lamb (boneless)
• 3 tbsp lemon juice
• 2 garlic cloves
• 6 tbsp olive oil
• 100 g shallots
• 100 g porcini mushrooms
• 100 g veal mince
• 2 egg yolks
• 2 tbsp oil
• 0.25 l meat broth (from a jar)
• 500 g potatoes
• 3 tbsp butter
• 400 g beans
• 1 bunch tarragon
• 150 g whipping cream

Instructions

1. 1. Mix the lemon juice with two tablespoons of oil in a small bowl.
2. 2. Peel the garlic cloves and press them directly into the oil-lemon mixture.
3. 3. Rub the lamb meat all over with this marinade.
4. 4. Wrap the meat tightly in cling film and place it in the refrigerator for two hours.
5. 5. Soak the dried mushrooms in warm water until they are soft.
6. 6. Peel the shallots and chop them very finely.
7. 7. Sauté the chopped shallots in some oil in a pan until translucent.
8. 8. Add the veal mince (finely chopped veal meat) to the pan and fry it over high heat.
9. 9. Remove the soaked mushrooms from the water, squeeze them briefly, and chop them coarsely.
10. 10. Save one tablespoon of the mushroom soaking liquid and discard the rest.
11. 11. Stir the chopped mushrooms into the meat mixture and cook everything for another four minutes.
12. 12. Season the filling with salt and pepper to taste.
13. 13. Take the lamb meat out of the foil and spread the mushroom-meat mixture evenly over it.
14. 14. Fold the meat together so that the filling is enclosed.
15. 15. Secure the shape of the meat by tying it firmly with kitchen twine.
16. 16. Heat two tablespoons of oil in a casserole dish (a deep roasting pan).
17. 17. Fry the lamb leg all over over high heat until it has a brown crust.
18. 18. Pour the meat broth into the casserole dish.
19. 19. Preheat the oven to 175 degrees Celsius and place the casserole dish inside.
20. 20. Let the meat cook in the oven for one and a half hours.
21. 21. Remove the cooked meat from the casserole dish and wrap it in aluminum foil.
22. 22. Stir the cream into the sauce in the casserole dish.
23. 23. Let the sauce come to a brief boil to thicken it.
24. 24. Trim the beans, wash them, and cut off the ends.
25. 25. Blanch (cook briefly) the beans in boiling salted water for ten minutes.
26. 26. Remove the beans and immediately shock them in cold water to stop the cooking process.
27. 27. Let the beans drain well.
28. 28. Peel the potatoes and wash them.
29. 29. Cook the potatoes in boiling salted water for 25 minutes.
30. 30. Drain the potatoes and let them drip dry.
31. 31. Heat butter in a pan and fry the cooked potatoes all over until golden brown.
32. 32. Pluck the tarragon leaves from the stems.
33. 33. Mix the tarragon leaves with the drained beans.
34. 34. Slice the lamb meat.
35. 35. Pour the warm sauce over the meat.
36. 36. Serve the meat with the fried potatoes and the bean-tarragon mix.

Nutrition per serving

• kcal: 989
• Protein: 75 g · Fett/Fat: 64 g · Carbs: 28 g