Lamb Leg Stuffed with Feta and Spinach Served with Rosemary Potatoes

Ingredients

• 50 g Pine nuts
• 250 g frozen spinach leaves
• 100 g grated Parmesan cheese
• 200 g sheep cheese
• 1 egg
• 1 boneless lamb leg (about 1.5 kg, prepared by the butcher)
• 2 tbsp oil
• 350 ml white wine
• 400 ml lamb stock (from a bottle)
• 2 tsp cornstarch (optional)
• 1 bundle mirepoix vegetables
• 1 kg potatoes
• 300 g diced tomatoes
• 1 bundle rosemary
• 2 tbsp clarified butter

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with top/bottom heat.

2. 2.

   Thaw the spinach well, squeeze out excess liquid through a cotton cloth. Toast the pine nuts in a dry pan until fragrant. Beat the egg and Parmesan together, then mix in the spinach, seasoning with salt and pepper. Crumble the sheep cheese. Lay the lamb leg flat, spread the cheese and spinach mixture on the inside, leaving an edge free. Roll up the leg, tie it tightly with kitchen twine, and season with salt and pepper. Trim and chop the root vegetables; wash and dry the rosemary.

3. 3.

   Heat oil in a roasting pan and brown the lamb leg on all sides. Pour in wine and reduce to one-third. Add the root vegetables and one-third of the rosemary bundle, then place the pan in the oven and roast for about 2 hours, turning regularly and gradually adding lamb stock as needed.

4. 4.

   Meanwhile, peel and chop the potatoes, boil them in plenty of salted water, drain and set aside. Wash the tomatoes and halve if desired. Remove needles from the remaining rosemary and roughly chop. Whisk the cornstarch with cold water until smooth.

5. 5.

   Remove the cooked lamb leg, place it on a platter and let it rest covered at 80°C (176°F) for 10–15 minutes. Strain the sauce through a sieve into a pot; use the remaining stock to loosen the pan drippings from the bottom of the roasting tin, strain again, bring to a boil, and thicken with the cornstarch mixture, seasoning with salt and pepper. Sauté the potatoes with rosemary in clarified butter, add the tomatoes and warm them briefly, then serve alongside sliced lamb leg. Present the sauce in a small saucier on the side.