Stuffed lamb

Stuffed lamb: A savory recipe for special occasions

When it comes to traditional dishes, stuffed lamb is at the top of many people's preferences. This dish is not only a delicacy but also a symbol of hospitality and the joy of sharing special moments with loved ones. Whether it's a celebration or a simple family gathering, stuffed lamb is sure to impress with its rich flavor and inviting aroma.

Preparation time: 20 minutes
Baking time: 2 hours and 30 minutes
Total time: 2 hours and 50 minutes
Number of servings: 8

Ingredients:
- 1/2 lamb (with neck and upper leg)
- Organs from a whole lamb (heart, liver, kidneys)
- 300 g chicken liver
- 4 eggs
- 2 large onions
- 5 large cloves of garlic (both dry and green)
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 2 bunches of green onions
- 2 bunches of green garlic
- 200 ml red wine
- 1 packet of lamb spices
- 1 Knorr cube (chicken or vegetable)
- Dried tarragon
- Dried rosemary
- Dried oregano
- Salt and pepper to taste
- 100 g olive oil
- 200 ml water

Preparation:

1. Preparing the organs: Start by washing the lamb's offal well and boiling them in a pot with water and a little salt. Let them boil for 20 minutes. This step is essential to remove impurities and ensure a pleasant texture.

2. Chopping the vegetables: In the meantime, peel and finely chop the onion and garlic (both dry and green). Chop the dill and parsley leaves. These fresh herbs will add extra flavor to your dish.

3. Chopping the organs: Once the offal has boiled and cooled slightly, drain them well and pass them through a meat grinder. This will create a fine texture, ideal for the filling.

4. Mixing the filling: In a large bowl, mix the chopped offal with the onion, garlic, and herbs. Add the eggs, salt, and pepper to taste. Mix well, ensuring all ingredients are well incorporated.

5. Preparing the lamb: Wash the lamb very well and dry it with an absorbent towel. With a sharp knife, create a pocket under the skin, being careful not to tear it. Carefully fill this pocket with the prepared mixture, but do not overstuff it to avoid cracking during baking.

6. Sewing the lamb: After filling the lamb, use a white cotton thread to sew the mouth of the pocket. This step is important to keep the filling inside during baking.

7. Seasoning the lamb: Rub the lamb well with olive oil, then sprinkle the lamb spices, tarragon, rosemary, and oregano over the entire surface, ensuring the spices are evenly distributed.

8. Preparing the sauce: In a large tray, add 100 g of oil, 200 ml of water, the Knorr cube, salt, and pepper. This mixture will create a delicious sauce that will help tenderize the meat.

9. Baking the lamb: Place the lamb in the tray, with the ribs down and the stuffed pocket facing up. Cover the tray with aluminum foil and place it in a preheated oven at 180°C (medium heat) for 30 minutes. After this time, reduce the temperature to 150°C (low heat) and leave it in the oven for another 2 hours.

10. Finishing the dish: After 2 hours, remove the tray from the oven, remove the foil, and using a spoon, baste the roast with the juices from the tray. Add the glass of red wine and let the lamb bake for another 15-20 minutes for a nice browning.

11. Serving: When the lamb is ready, let it cool slightly, then remove the thread used for sewing. Slice the lamb into pieces, ensuring each piece contains a rib. Arrange the pieces on a serving platter.

Serving suggestion: I chose to serve it alongside baked potatoes, but this stuffed lamb can also be enjoyed plain as an appetizer, accompanied by mustard or horseradish. A seasonal salad would go wonderfully with this dish!

Nutritional benefits: Lamb is an excellent source of protein, vitamins, and minerals, such as iron and zinc, essential for the body's health. The herbs in the filling provide a significant amount of antioxidants and vitamins.

Calories per serving: Approximately 350-450 kcal, depending on the serving size and ingredients used.

Useful tips:
- Choose a young lamb with tender meat for a delicious result.
- You can also add other spices or herbs you prefer, such as coriander or cumin, to personalize the flavor.
- If you want a lighter version, you can replace the olive oil with a cooking spray.

Frequently asked questions:
1. Can I use meat from another source instead of lamb?
Yes, you can adapt the recipe using pork or beef, but the baking time will change.

2. How can I tell if the lamb is cooked?
The meat should be tender and easily pull away from the bone. Use a meat thermometer to check the internal temperature, which should be 70°C.

3. What drinks pair well with stuffed lamb?
A dry red wine, such as Cabernet Sauvignon or Merlot, will perfectly complement the flavors of this dish.

This stuffed lamb recipe is not just a dish but a culinary experience that will bring smiles to the faces of loved ones. Enjoy your meal!