Food

Leg of Lamb Stuffed with Gorgonzola and Spinach

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Connoisseurs appreciate lamb because of its typical taste and the particularly tender yet robust structure. As a naturally produced product, lamb is increasingly in demand among consumers.

Ingredients for 4 to 6 people

  • 750g spinach leaves
  • 80g of pine nuts
  • 200g of Gorgonzola
  • 2 tbsp breadcrumbs

  • 2 eggs (class S)
  • Salt
  • black pepper
  • 1 leg of lamb (2kg net, have the butcher remove the bone)
  • 250 ml lamb stock
  • 1.5 kg very small potatoes
  • 12 small tomatoes
  • 2 sprigs of rosemary
  • 200 g Italian butter cheese

Preparation

  1. Clean the spinach, sort, and wash thoroughly in cold water several times. Pour into a saucepan. Allow collapsing in a closed saucepan over medium heat. Drain in a colander. Then squeeze out portions in a tea towel and chop coarsely.
  2. Roast the pine nuts in a pan without fat until golden brown. Let cool down. Debark the gorgonzola and chop roughly. Knead the spinach, gorgonzola cubes, pine nuts, breadcrumbs, and eggs in a bowl. Season the farce generously with salt and pepper.
  3. Remove the thick layer of fat from the leg of lamb with a sharp knife, save part of the fat and later place it in the juice pan with the leg. Slice the leg of lamb open and place, skin side down, on the work surface.
  4. Make a deep slit in the thick muscle of the leg on both sides, working from the inside out. Pepper and salt the meat.
  5. Place the prepared filling in the center of the leg and flatten. Sew everything together with large stitches using a lace needle and kitchen twine.
  6. Place the leg with the pieces of fat in the juice pan of the oven and cook in the preheated oven at 160°C for 75 minutes on shelf position 2. After 10 minutes of cooking time, pour in the lamb stock.
  7. Meanwhile, peel the potatoes and score the top of the tomatoes with a cross. After 1 hour, wrap the potatoes around the leg and salt. Place the sprigs of rosemary in between. Turn the potatoes from time to time. After 40 minutes add the tomatoes.
  8. Take the leg out of the oven, remove the kitchen twine, place the leg on an ovenproof dish, and top with the butter cheese cut into strips. Crust lightly under the grill.
  9. Slice the leg and serve with the potatoes and tomatoes.

Useful additional knowledge

The platters should be preheated as the meat tastes best while hot.

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