A fine proposal that combines traditional flavors with special aromatic notes. The apricot stuffing offers a sweet balance to the rich meat, while the coumadaria, with its characteristic sweetness and depth, embraces the dish with intoxicating aromas.
Slow-roasted to perfection, the lamb is melt-in-your-mouth tender. Bursting with rich flavors that evoke the warmth of Sunday family meals and festive gatherings.
Stuffed lamb
A fine proposal that combines traditional flavors with special aromatic notes. Slow-roasted to perfection, the lamb is melt-in-your-mouth tender. Bursting with rich flavors that evoke the warmth of Sunday family meals and festive gatherings.
Ingredients
For the leg of lamb
- 1 boneless leg of lamb about 3 kg
- 3 Tbsp butter
- 1 onion finely chopped
- 3 cloves of garlic finely chopped
- 200 grams lamb liver finely chopped
- 1 tsp rosemary finely chopped
- 1 tsp thyme finely chopped
- ¾ cup coumadaria divided into ½ and ¼
- 8 apricots dry, chopped
- 5 sun-dried tomatoes chopped
- 100 grams diced kefalotyri about 1½ cm
- 3 Tbsp pine nuts toasted
For the sauce
- 1 Tbsp unsalted butter
- 1 Tbsp flour
Instructions
Prepare the filling
- In a pan, melt the butter and sauté the onion and garlic until golden. Add the livers, rosemary, thyme and salt and pepper. Sauté until the livers are cooked. Pour over ½ cup of kumantaria. Cook over medium heat for a few minutes and add the chrysanthemums (apricots) and sun-dried tomatoes. Stir and bring to a boil, about 5 minutes, stirring occasionally, until there are no more juices in the pan. Add the pine nuts and remove from the heat. Set aside to cool slightly.
For the lamb
- We ask our butcher to carefully remove the bone from a leg of lamb. Spread the leg on a cutting board and with a sharp knife flatten it as much as possible, being careful not to pierce it. Cover it with non-stick paper and give it a little tap with a rolling pin.
- Season with salt and pepper on both sides. Spread the stuffing on the inside of the meat and press with a spoon to get it well into the indentations. Add the cheese cubes and press them into the indentations with your hands as well.
Prepare for baking
- Wrap the leg and tie it with string. Wrap it like a confection on non-stick paper and place it on a baking tray. Cover with foil and transfer to the oven. Bake at 180˚ C in the air for 2 hours.
- Uncover the baking pan and carefully open the paper. Sprinkle the meat with the remaining coumadaria and put it back in the oven. Increase the temperature to 200˚ C and continue to bake, basting occasionally, until the food is golden brown (about 20-30 minutes).
- Place the lamb on a cutting board and cover loosely with foil. Let it stand for 15-30 minutes before cutting. Meanwhile, remove all the juices from the pan and place them in an ovenproof dish. To make the sauce, melt the butter in a small saucepan and sauté the flour until golden. Add the juices from the pan and stir until the sauce is a little thicker.
- Remove the string from the meat and slice. Serve by pouring the sauce over the meat.
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