Stuffed Lamb Leg with Carrots

Ingredients

• 50 g spelt baguette
• 100 g young spinach
• 10 g parsley (0.5 bunch)
• 70 g feta cheese (45% fat in whole milk)
• 3 onions
• 5 garlic cloves
• 3 tbsp olive oil
• 1 egg
• Salt
• Pepper
• 2 sprigs lemon thyme
• 1 lamb leg (1.5 kg, boneless, deboned)
• 150 g knollensellerie (1 piece)
• 1 kg Carrots
• 2 sprigs Rosemary
• 600 ml lamb stock (glass)
• 1 tsp Cornstarch
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Crush the baguette for the filling and roast in a preheated oven at 160 °C (convection 140 °C; gas: level 1–2) for 10 minutes. Remove and set aside.

2. 2.

   Clean, wash, dry and chop the spinach and parsley. Crumble the feta. Peel and chop one onion and two garlic cloves.

3. 3.

   Heat 1 tbsp olive oil in a pan. Sauté the onion and garlic for 2 minutes over medium heat. Add the spinach and parsley and let them wilt. Transfer everything to a large bowl, cool for 5 minutes, then mix in the feta, bread crumbs and egg. Season with salt and pepper. Wash the thyme, dry, strip the leaves, set aside a few tips, chop the rest and add to the filling.

4. 4.

   Pat the lamb dry. Slice it on a board, season with salt and pepper, then spread the filling across the meat leaving about 2 cm to the edge. Roll up and tie with kitchen twine.

5. 5.

   Peel the remaining onions, celery and carrots. Chop the onions, celery and two carrots. Heat the remaining oil in a pot until hot. Brown the meat all around for a total of 10 minutes over high heat. Add the vegetables and cook together for 5 minutes. Wash the rosemary, squeeze the remaining garlic into the pot and add both. Pour in the stock and bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2–3) uncovered for about 2 hours and 45 minutes.

6. 6.

   Cut the remaining carrots in half lengthwise and boil them in salted water for 7 minutes over medium heat until just tender.

7. 7.

   Remove the meat from the stock, lower the temperature to 80 °C and keep it warm in the oven.

8. 8.

   Strain the stock through a fine sieve into a pot, thicken with cornstarch mixed in cold water to the desired consistency and simmer for 3 minutes over low heat. Season with salt and pepper. Then melt butter in a pan and sauté the carrots for 3 minutes over medium heat. Season with salt and pepper.

9. 9.

   Take the meat out of the oven, slice it thinly. Arrange the carrots on plates, drizzle with sauce and garnish with thyme tips before serving.