LAMB PULP STUFFED WITH SPINACH, DRIED FRUITS AND LAMB SAUCE

Name: LAMB PULP STUFFED WITH SPINACH, DRIED FRUITS AND LAMB SAUCE
Ingredients: 2 kg lamb meat; 250 g spinach leaves; 1 large bunch of sorrel; rosemary; 1/2 grated lemon peel; 5 cloves of garlic; peeled and sliced; 75 g dried fruits; chopped; 50 g soft butter; 2 tablespoons olive oil; 1 carrot; 1 onion; a stalk of celery sliced; a bunch of parsley; 2 tablespoons flour; 3 tablespoons red wine

Meat - LAMB PULP STUFFED WITH SPINACH, DRIED FRUITS AND LAMB SAUCE by Sabina L. - Recipia

Lamb shoulder stuffed with spinach, dried fruits, and lamb sauce is a classic recipe, full of flavor and elegance, perfect for special occasions or festive meals. This recipe combines the intense flavors of lamb with the freshness of spinach and the sweetness of dried fruits, resulting in a dish that will delight both the eyes and the taste buds. Preparation time: 30 minutes Baking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 6 Necessary ingredients - 2 kg lamb shoulder - 250 g fresh spinach leaves - 1 large bunch of sorrel (or 500 g spinach, if preferred) - Zest of 1/2 lemon - 5 garlic cloves, peeled and sliced - 75 g dried fruits (such as raisins, apricots, or dates), chopped - 50 g soft butter - 2 tablespoons olive oil - 1 carrot, cut into quarters - 1 onion, finely chopped - 1 celery stalk, sliced - A bunch of fresh parsley - 2 tablespoons flour - 3 tablespoons red wine - Salt and pepper, to taste Brief history Stuffed lamb shoulder is a traditional recipe rooted in rustic cuisine, playing an important role in celebrations and festivities. Lamb, a symbol of spring and rebirth, is often associated with festive meals, and the various fillings reflect the richness of ingredients available in each season. Preparation steps 1. Preparing the lamb shoulder: Place the lamb shoulder with the meaty side down on a wooden board. Using a sharp knife, cut the meat down to the bone, carefully cleaning it so that it remains intact. Remove the bone carefully and keep it to make the broth. 2. Preparing the filling: Heat water in a pot and submerge the spinach for 30 seconds. After draining, cool it under cold running water and squeeze out the excess water. Finely chop the spinach and sorrel, then place them in a bowl. Add the lemon zest, garlic, dried fruits, and butter. Season with salt and pepper, mixing well. 3. Stuffing the shoulder: Arrange the filling evenly over the lamb shoulder. Roll the shoulder so that the filling is well enclosed, pushing in any protruding ends. Tie the shoulder with string at equal intervals to maintain its shape. 4. Baking: Preheat the oven to 180 °C. In a pan, heat the olive oil and pour it over the stuffed shoulder. Place the shoulder in a baking dish and leave it in the oven for 2 hours, until the meat juices run clear when pierced with a fork. 5. Preparing the lamb sauce: In a pot, place the lamb bones, carrot, onion, celery, and parsley. Cover with 600 ml of water and add a pinch of salt. When it starts to boil, cover and let it simmer for an hour. Strain the broth and let it cool, then remove the fat from the top. 6. Finalizing the sauce: In a pan, place the 2 tablespoons of fat left in the baking dish. Add the flour and stir for 2 minutes. Gradually add the broth and 2-3 tablespoons of red wine, stirring continuously. Simmer on low heat for 5 minutes, until the sauce thickens. 7. Serving: Slice the lamb shoulder and serve it with the sauce obtained and steamed vegetables or a fresh salad. A side of mashed potatoes or gratin potatoes would perfectly complement this dish. Useful tips - Choosing the meat: Make sure to choose a quality lamb shoulder, preferably from a trusted supplier, to achieve a tender texture and rich flavor. - Dried fruits: Experiment with different types of dried fruits, such as dates or figs, to add a personal touch to the filling. - Enhancing the sauce: Add a splash of balsamic vinegar or a pinch of sugar to the sauce to balance the flavors. - Variations: You can try replacing spinach with other greens, such as arugula or kale, to diversify the recipe. Nutritional benefits This recipe is not only delicious but also nutritious. Lamb shoulder is an excellent source of protein and iron, while spinach and sorrel provide a significant supply of vitamins A, C, and K, as well as essential minerals. Frequently asked questions - Can I use pork or beef instead of lamb?: Yes, but the taste will be different. Lamb has a unique flavor that pairs perfectly with the filling. - How can I store leftovers?: Leftover lamb shoulder can be stored in the refrigerator for 3-4 days, and the sauce can be frozen for later use. - What drinks pair well with this dish?: A dry red wine or craft beer pairs wonderfully with the intense flavors of lamb. This stuffed lamb shoulder is an excellent choice for a weekend dinner or a festive lunch. With a little patience and attention to detail, you will achieve a dish that will surely be appreciated by all who savor it!