Leg of lamb stuffed with herbs
Ingredients
Instructions
- 1 short leg of about 1 kg 2 (ask the butcher to debone it, keeping the handle)
- 300 g baby spinach
- 150 g Smoked bacon
- 100 g Raisins
- 10 cl Armagnac
- 50 g Walnut kernels
- 10 cl Truffle oil
- 1 bunch of fresh thyme
- 1 Bunch of lemon thyme
- 500 g Chestnuts
- 50g Butter
- 1 tbsp. caster sugar
- 1 small tsp. crushed 5 berry mix
- flower of salt
- Rinse, pat dry and thin out the 2 thymes. Mix and divide them into 3 parts. Brush the lamb with a little truffle oil using a brush, then roll it in 1 part of thyme leaves. Put it in a hollow dish, covered with a clean cloth and let it marinate in the fridge for at least 1 hour.
- Preheat the oven to th. 7 (210°C). Prepare the stuffing: marinate the raisins in a bowl with the Armagnac. Wash and drain the spinach leaves, brown them for 3 to 4 minutes in a non-stick pan with a little butter. Cook the smoked bacon for 5 minutes. over high heat in a skillet.
- Mix in a salad bowl the spinach, the bacon, the drained grapes, the crushed walnuts, the remaining truffle oil, 1/2 tsp. coffee of the 5-berry mixture and the second part of thyme. Slide this stuffing into the opening of the lamb (where the butcher has deboned it). Close and tie it like a roast to hold the stuffing. Put it in a baking dish. Bake for 1 hour, watching the cooking and basting regularly.
- Heat the chestnuts in a sauté pan with a little butter, the caster sugar and the remaining thyme. Sprinkle with the rest of the 5 crushed berries mixture and fleur de sel.
- Remove the lamb from the oven and let it rest out of the oven for 15 minutes before serving it with the chestnuts and the filtered cooking juices.
Leg of lamb stuffed with herbs
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