John Myers
Meat: Leg of Lamb Stuffed
The perfect meat: leg of lamb stuffed recipe with a picture and simple step-by-step instructions.
Filling:
- Olive oil
- 100 ml Red wine
- 150 ml Broth
- 10 sheet Sage
- 1 branch Rosemary
- 1 branch Thyme
- Salt
- Black pepper from the mill
- 50 g Onion
- 1 Solo garlic
- 10 Leaf Sage
- Parry lamb knuckles. Peel the meat off the bone. Salt and pepper on both sides.
- For the filling, finely chop the onion, garlic and sage and mix. Brush the inside of the spread meat with it.
- Roll up and tie with kitchen thread.
- Now get the marrow out of the bones. A slim meat skewer is suitable for this.
- Fry the knuckle rolls vigorously in olive oil. If some spice falls out of the rolls, it should be removed after frying. Because it is now safely burned and therefore bitter.
- Pour in the stock and red wine. Add spices and pulp.
- 7) Braise in the closed roaster over low heat on the stove for approx. 2.5 hours.
- Pair with tagliatelle and a bean salad.
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