Stuffed Lamb Leg with Beans and Eggs

Name: Stuffed Lamb Leg with Beans and Eggs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6
Cuisine: American, Argentine, Latin America, South America
Ingredients: 1 boneless lamb leg (about 1.5 kg); Salt; pepper (ground); 1 large onion; 2 cloves garlic; 2 slices toast bread; 200 g heavy cream; 100 g kidney beans (canned); 2 tbsp chopped parsley; 50 g chorizo (spicy paprika sausage); 1 egg; 0.5 tsp ground cumin; nutmeg; 3 tbsp vegetable oil; 250 ml dry white wine; 250 ml meat broth

Prep: 20min

| Servings: 6 | Cook: 1h 30min

Lamb leg stuffed with beans and eggs is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!

Ingredients

1 boneless lamb leg (about 1.5 kg)
Salt
pepper (ground)
1 large onion
2 cloves garlic
2 slices toast bread
200 g heavy cream
100 g kidney beans (canned)
2 tbsp chopped parsley
50 g chorizo (spicy paprika sausage)
1 egg
0.5 tsp ground cumin
nutmeg
3 tbsp vegetable oil
250 ml dry white wine
250 ml meat broth

Instructions

1.
Preheat the oven to 180°C.
2.
Season the leg inside and out with salt and pepper. Peel and finely dice the onion and garlic. Cut the bread into cubes and drizzle half of the cream over them. Drain the beans. Peel and finely dice the sausage. Mix the bread, onion, garlic, parsley, egg, and beans; season with salt, pepper, cumin, and nutmeg. Stuff the leg with this mixture and tie it with kitchen twine.
3.
Heat oil in a roasting pan and brown the leg all over. Cover and roast in the oven for about 1 hour 30 minutes, basting occasionally with wine and broth. After 70 minutes remove the lid and finish roasting uncovered. Take out the leg, wrap in foil, and rest for about 10 minutes. Reduce the roasting liquid with broth, strain through a sieve, and stir in the remaining cream. Slice the meat and serve with the sauce.