Stuffed lamb meat

Stuffed leg of lamb is a delicious dish, perfect for special occasions or festive meals. This recipe combines tradition with flavor, providing an unforgettable culinary experience. Lamb, the symbol of abundance and celebration, is carefully prepared to bring to the table not only a tasty dish, but also a story full of tradition.

Preparation time: 30 minutes
Baking time: 1 hour 30 minutes - 2 hours
Total time: 2 hours 30 minutes
Number of servings: 6-8 servings

Ingredients:

- 1 leg of lamb (front with ribs)
- 600 g lamb or pork liver
- 500 g fresh mushrooms (or 2 boxes of mushrooms - 400 g each)
- 1 cup rice (150-200 g)
- 5 raw eggs
- 2 hard boiled eggs
- 2 large onions
- 1 green onion
- 1 bunch fresh parsley
- 1 glass white wine (300 ml)
- Seasoning (salt and/or Delikat, pepper, thyme)
- Oil for greasing the pan

Brief history

Stuffed leg of lamb is a dish that has been enjoyed for generations, symbolizing hospitality and the joy of sharing festive meals. In many cultures, lamb is associated with spring and Easter celebrations and is considered a symbol of rebirth. This recipe has evolved over time, with each housewife adding her own personal touch through the ingredients and spices used.

Step by step

1. Preparing the lamb
Wash the leg of lamb thoroughly and make sure it is clean. Use a sharp knife to gently pull the meat away from the ribs so you can add the stuffing. Rub the leg with salt and your favorite seasonings (pepper, thyme), allowing the flavors to absorb.

2. Preparing the stuffing
Start by julienning the onion and sauté in a pan with a little oil until golden brown. Add the sliced mushrooms, either julienned or diced, and leave to soften. Remember to stir occasionally to avoid burning.

3. Cooking rice
Wash the rice under cold water to remove impurities. Add it to the pan over the mushrooms and onions, browning slightly. Pour in 1-2 cups of hot water, cover with a lid and simmer until the rice is almost cooked. Then let the stuffing cool.

4. Preparing the liver
In a separate saucepan, sauté the chopped liver in suitable chunks until tender. Once cooked, allow to cool, then dice.

5. Mixing the ingredients
In a large bowl, combine the cooked liver, mushroom-rice mixture, diced boiled eggs, finely chopped green onion, chopped parsley and seasoning. Finally, add the 5 raw eggs, mixing well.

6. Stuffing the pullet
Use the resulting mixture to stuff the leg of lamb, being careful not to overfill. Sew the skin with a cotton thread to prevent the stuffing from leaking during cooking.

7. Preparing for the oven
Place the stuffed lamb in an oiled roasting pan. If you like, sprinkle with a little thyme and pepper for a more appetizing look. Cover with aluminum foil and bake on medium heat for 1 hour 30 minutes to 2 hours. Check occasionally and drizzle with the sauce from the pan, adding water if necessary.

8. Adding the wine
When the meat is almost done, pour the white wine over the lamb and cook for another 5-10 minutes. This step will add a sophisticated flavor and intensify the taste.

9. Serving
Once the leg of lamb is well browned and cooked through, remove it from the oven. Brush the sauce on the pan and, if needed, you can cover with aluminum foil to keep it warm until serving.

Practical tips

- Choice of meat: Opt for a good quality leg of lamb with adequate fat to ensure a juicy dish.
- Mushrooms: If using canned mushrooms, drain them well before use. Fresh mushrooms offer a more pleasant taste and texture.
- Greens: Add fresh herbs like dill or cilantro to change the flavor of the stuffing.
- Serving: This stuffed leg of lamb goes perfectly with mashed potatoes or grilled vegetables and a glass of white wine.

Frequently Asked Questions

- Can I use another type of meat?
Yes, you can use pork or chicken, adapting the cooking time.

- How can I improve the taste?
Experiment with different spices or herbs such as rosemary or oregano.

- Can it be frozen?
Yes, stuffed leg of lamb can be frozen before cooking. Make sure you wrap it well to avoid freezer burn.

Possible variations

- Vegetarian stuffing: You can replace the liver meat with a combination of vegetables, such as peppers and eggplant, for a vegetarian version.
- Rice with raisins: Add some raisins to the stuffing for a sweet-sour taste that will add an interesting touch.

Stuffed leg of lamb is not just a dish, but a dining experience that brings family and friends together around the table. Savor every bite and enjoy the culinary traditions that surround you!