Marinated lamb with stuffed onions
Ingredients
Instructions
- 1 leg of lamb, around 1.5 kg
- 2 garlic cloves
- 40 g Butter
- Salt
- Pepper
Marinade :
- 15 cl Full-bodied red wine
- 1 tbsp. Vinegar
- 2 tbsp. tablespoons olive oil
- 4 bay leaves
- 1 tbsp. teaspoon thyme powder
- 10 Peppercorns
- 2 coriander sprigs
- 1 stalk of celery
Stuffed onions :
- 6 large onions
- 100 g Rice
- 100 g Raisins
- 50 g Pine nuts
- 60 g Butter
- 30 cl Broth
- 1 tbsp. tablespoons olive oil
- Salt
- The day before preparation: peel the garlic cloves, cut them into four, prick the lamb regularly and rub it with salt and peppercorns. Wash and chop the celery, coriander. Put the lamb in a large terrine, sprinkle it with the thyme, add the bay leaves, celery, coriander. Drizzle with wine, vinegar and olive oil. Turn the meat over so that it soaks up all these elements and let it marinate overnight.
- The day of preparation: peel the onions, hollow them out to make a cavity large enough to contain the stuffing. Finely chop the flesh removed from the onions. Put the chopped onions to sweat in a saucepan with 1 tablespoon of olive oil, add the raisins, the pine nuts, the rice and brown the whole thing. Wet with 15 cl of broth, salt and cook over low heat, covered, for 15 minutes.
- Preheat the oven to th. 8 (240°C). Drain the meat, put it in a dish, coat it with the butter, put it in the oven and cook for 45 minutes, basting it often with the marinade.
- Meanwhile, cut 25cm squares of aluminum foil. Garnish the onions with the rice, add a knob of butter to each one and place them in the center of each square of aluminum foil. Drizzle each onion with a spoonful of the remaining broth, fold over all four sides and seal each foil tightly; Place them on a baking sheet and bake in the oven for about 30 minutes.
- Take the meat out of the oven, put it on another dish, cover it with a sheet of aluminum foil and let it rest for 15 minutes. Pass the cooking juice through a sieve and for it into a sauce boat. Serve the lamb on a plate with its juice and the stuffed onion papillotes that you have previously opened. You can serve at the same time a chiffonnade of salad with celery and sliced raw Paris mushrooms seasoned with an olive oil vinaigrette, and a lightly sweetened and mixed onion fondue.
Marinated lamb with stuffed onions
Are you looking for simple and quick recipes for all occasions and in all seasons? On Recettescooking.com, you will find delicious dishes that are quick and easy to prepare. Ranging from Cocktails, dinner aperitifs, starters, main courses, desserts, breakfast, sauces, pastries…
Do not hesitate to leave your opinion on each cooking recipe and also to share them on Facebook. Recettescooking.com wishes you a Bon appetit!
Bon appétit 😊