Leg of lamb stuffed with dried fruits
9 servings
135 minutes
Lamb leg stuffed with dried fruits is a true masterpiece of French cuisine that combines the rich flavor of tender meat with the exquisite sweetness of the fruit filling. This recipe is rooted in the traditions of festive dinners when meat was filled with aromatic ingredients to add depth of flavor. The combination of prunes, apricots, raisins, and walnuts creates a rich, slightly caramelized taste that is beautifully complemented by the aroma of fresh rosemary. Slow roasting allows the meat to absorb all the juices from the filling, making it incredibly juicy and tender. It is served with a thick sauce that highlights the dish's flavor harmony. Perfect for festive dinners or romantic evenings, it evokes admiration from all who try this culinary masterpiece.
1
First, remove the bones from the lamb leg and prepare it for stuffing.
2
To prepare the filling, melt the butter and sauté the onion. Add prunes, apricots, raisins, and walnuts. Mix the ingredients, add spices, and cool. Stuff the leg and shape it properly. Tie it with string or use special fasteners (like spit fasteners).
- Butter: 25 g
- Onion: 2 pieces
- Pitted prunes: 115 g
- Dried apricots: 115 g
- Raisins: 55 g
- Walnuts: 25 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Place pieces of onion on a special napkin (e.g., Aga's Bake-O-Glide napkin), lay it at the bottom of the roasting pan, and place the leg on top. Arrange fresh rosemary sprigs around it.
- Onion: 2 pieces
- Fresh rosemary: to taste
4
Regular convection oven: bake in a regular oven at 180C for 1.5-2 hours depending on the desired doneness.
- Boneless leg of lamb: 1.9 kg
5
Remove the lamb leg from the roasting pan to a warm cutting surface and allow the meat to cool slightly.
6
Meanwhile, make the sauce by mixing flour with onion, rosemary, and meat juice. Place it in the oven bottom to cook for 3-4 minutes until thickened, then add vegetable broth and stir well. Pour everything into a pot and cook on high heat until ready. Strain the sauce into a sauceboat to serve with the lamb leg.
- Wheat flour: 1 tablespoon
- Onion: 2 pieces
- Fresh rosemary: to taste
- Vegetable broth: 250 ml