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Stuffed Lamb with Liver and Mushrooms

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Jedi
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Maria Kostoff
Translated by
Maria Kostoff
Stuffed Lamb with Liver and Mushrooms
01/05/2013
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Preparation
20 min.
Cooking
150 min.
Тotal
170 min.
Servings
4
"Am I seeing things? Is that a lamb leg stuffed with mushrooms and liver?"

Ingredients

  • lamb - 1 leg
  • mushrooms - 12.5 oz (350 g)
  • onions - 1 - 2 heads fresh
  • spearmint - 1 bunch fresh
  • butter - 1/2 cup (125 g)
  • eggs - 1
  • offal - 1 lamb caul fat
  • parsley - 1/2 bunch fresh
  • white wine - 4/5 cup (200 ml)
  • vegetable mix
measures

How to make

The leg is deboned and salted everywhere. Let it sit while you boil the livers, then cut them into small pieces. In the butter, saute half the onion, mushrooms and livers.

Add the black pepper, spearmint, parsley and vegetable mix. Leave all this to saute. Stuff the prepared filling into the leg and sew it closed. Smear the top with the remaining butter and egg yolks and wrap in the caul fat.

Bake in a moderate oven for about 2 hours, surrounded by the other products. Pour on 1 cup white wine and 2 cups warm water.

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