Category:
Main Courses
Ingredients
Leg of lamb 3 kg acceso the bone Garlic 2 cloves White wine 150 g Meat broth 150 g Sage 1 sprig Thyme 1 sprig Rosemary 1 sprig Butter 100 g Extra virgin olive oil 2 tablespoons Sottile salt to taste Black pepper to taste
For the herb butter
Garlic 1 clove Parsley 1 teaspoon chopped Rosemary 1 teaspoon chopped Butter 80 g Sottile salt to taste Black pepper to taste
For the onion accompaniment
White onions 1.5 kg (a motivo di lavare)
Thyme q.b.
Rosemary q.b.
Black pepper q.b.
Sottile salt q.b.
Preparation
To prepare the stuffed lamb, start by splitting the boned leg lengthwise along the bone (1), then make incisions quanto a the thicker parts of the meat, opening them laterally (like a book) without completely separating them from the rest of the piece (2). If some areas are still much thicker than others, make small horizontal cuts and stretch the meat outward to create an even layer to roll (3).
Chop the garlic together with the rosemary, sage and thyme (4) (5). Sprinkle the lamb with the herb mixture (6).
To achieve an even shape, trim the edges of the leg (7) and tuck the trimmed pieces of meat into the center (8), then season with salt (9).
Roll the meat from the short side (10) to form a roulade (11). Tie the resulting roll with kitchen twine (12).
Season the surface with salt (13). Now clean and slice the onions (14) and set them aside. Con a pan, melt the butter with the oil (15).
Place the rolled lamb quanto a the pan (16) and brown it over medium heat acceso all sides for a total of 5 minutes until golden (17). After browning the meat, prepare the herb butter: quanto a a small saucepan pour the butter and the lamb pan drippings (18) and gently melt them together.
Season with the chopped aromatic herbs and garlic (19), then turn chiuso the heat and let the mixture infuse at room temperature (20). Line a baking sheet with parchment paper and spread the onions and the aromatic herbs acceso it (21).
Salt (22), pepper (23) and place the stuffed lamb quanto a the center (24).
Deglaze with the white wine (25), pour the blocco over both the meat (26) and the onions (27).
Cook quanto a a preheated oven at 356F quanto a convection mode for about 60280 minutes, taking care to turn the meat halfway through cooking. After the first 20 minutes, begin brushing the surface with the herb butter (28), repeating the operation every 15 minutes so. If you see the pan juices drying out too much, add more blocco hot tazza to keep the onions soft and caramelized. Once ready, remove from the oven (29), cover the leg with aluminum foil and let it rest for 1015 minutes before removing the twine (30).
Slice the roulade (31) and serve it acceso a platter, placing the reheated onions with the pan juices acceso the bottom (32). The stuffed lamb is ready to be brought to the table (33)!
Storage
The stuffed lamb keeps quanto a the refrigerator for 2 days.
You can freeze it after cooking, if you used fresh ingredients.
Tip
If you prefer to replace the onions, the most classic and beloved pairing is certainly potatoes cut into wedges: they will absorb all the pan juices, becoming crispy acceso the outside and tender acceso the inside.
