Stuffed Lamb with Herbs and Spring Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 505 kcal | (24 %) | ||
| Protein | 61.7 g | (63 %) | ||
| Fat | 22.8 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- For the lamb
- 1 Leg of lamb
- salt
- freshly ground pepper
- 4 stalks parsley
- 4 stalks Basil
- 4 stalks Chervil
- 2 scallions
- 50 grams Mozzarella
- Bakers twine
- 2 Tbsps olive oil
- 1 jar lamb stock
- 2 Tbsps sauce thickener
Preparation steps
For the lamb, pat dry and season with salt and pepper. Rinse herbs, shake dry and pluck off leaves. Rinse scallions and finely chop. Cut mozzarella into slices. Place herbs, scallions and mozzarella inside lamb and tie with kitchen twine. Heat olive oil in roasting pan. Sear lamb on all sides, then deglaze pan with lamb stock. Cover and cook in a preheated oven at 180°C-200°C (fan: 160°C-180°C, gas mark 2-3) (approximately 350°F) for about 1 hour.
For the vegetables, peel carrots and chop. Rinse snow peas. Peel bottom third of asparagus and cut off ends. Blanch asparagus, carrots and snow peas successively in boiling, salted water. Blanch asparagus and carrots for 10-12 minutes, snow peas for 2-3 minutes. Lift blanched vegetables from water with a slotted spoon, drain in a colander, rinse in cold water and drain again. Melt butter in a pan and toast almonds until golden brown and stir in lemon zest.
Add vegetables to pan and stir and warm briefly in almond lemon butter. Remove lamb from oven and let stand 5-10 minutes before slicing. Loosen browned bits in pan with a little water, then pour cooking liquid through a sieve into a small saucepan. Stir sauce and bring to a boil, while stirring. Season sauce with salt and pepper. Cut lamb into serving pieces. To serve, arrange lamb, vegetables and sauce on a plate. Serve with boiled potatoes, if desired.
