Stuffed Leg of Lamb

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Stuffed Leg of Lamb
05/09/2014
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Preparation
30 min.
Cooking
150 min.
Тotal
180 min.
Servings
4-6
"This culinary magical wonder is reason enough to get the whole family together around the table."

Ingredients

  • leg of lamb - 1, about 4.5 lb (2 kg)
  • onions - 7 oz (200 g)
  • tomatoes - 7 oz (200 g)
  • beer - 2 cups (500 ml)
  • kidneys - 5.5 oz (150 g)
  • rice - 2/3 cup (150 g)
  • walnuts - 2 2/3 tbsp (40 g)
  • vegetable oil - 4 tablespoons
  • black pepper - to taste
  • parsley - 1/2 bunch
  • salt
measures

How to cook

Make an incision along the length of the leg bone in and remove some of the meat in order to form a pocket in which to place the filling. Put the leg in a suitable container and soak in the beer for 1 hour. Chop the onions finely and saute in vegetable oil.

Add the boiled and finely chopped kidneys, the meat from the leg, and the cleaned and washed rice. Having sauteed for a bit, add the finely chopped tomato. Sprinkle it with black pepper and salt. Add the boiled and chopped kidneys, and a bit of the beer, in which the leg had soaked (ratio 1: 2.5).

Clean and chop the walnuts coarsely. Cut the parsley into small pieces. Add walnuts and parsley to the stuffing. Fill the leg with the ready stuffing and sew it closed. Bake in a moderate oven.

After it bakes a bit, make cuts along the meat, add salt and smear it with butter. Bake until the meat softens completely, top with the remaining beer from time to time.

Serve the dish warm with a side of fresh vegetables of your choosing.

Rating

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