Ingredients
Lamb leg, boned and butterflied.
1 tablespoon oil
1 tablespoon ghee
1 Onion,chopped
1 Celery,chopped
1 Cup mushroom (cut in small pieces)
½ Cup bread crumbs
1 Egg
1 Tablespoon parsley,chopped
1 Tablespoon basil,chopped
½ Kg minced meat
Salt and pepper
1 Tablespoon oil
1 Cup tomato paste
4 Cups beef stock or water
1 Cinnamon bark
2 bay leaves
1 tablespoon oil
1 tablespoon ghee
1 Onion,chopped
1 Celery,chopped
1 Cup mushroom (cut in small pieces)
½ Cup bread crumbs
1 Egg
1 Tablespoon parsley,chopped
1 Tablespoon basil,chopped
½ Kg minced meat
Salt and pepper
1 Tablespoon oil
1 Cup tomato paste
4 Cups beef stock or water
1 Cinnamon bark
2 bay leaves
Method
-Wash the leg of lamb and pat dry.
-Set lamb skin side down, lay flat.
-In a skillet heat oil & ghee then add onions, celery, mushroom and stir.
-Mix bread crumbs with eggs, parsley, basil, and minced meat, season with salt and pepper.
-Add onion mixture to egg mixture and stir.
-Spread the prepared stuffing over the meat , roll up the lamb then secure and tie with string
-Heat oil in a large skillet; sear the meat over medium-high heat, season with salt and pepper.
-Dissolve tomato paste in stock, add it to the meat, let it come to a boil, then add the cinnamon and bay leaves.
-Cover and cook half the way on the stove, then continue in the oven until done (optional).
-Cut and serve hot with potatoes and tomatoes.
-Set lamb skin side down, lay flat.
-In a skillet heat oil & ghee then add onions, celery, mushroom and stir.
-Mix bread crumbs with eggs, parsley, basil, and minced meat, season with salt and pepper.
-Add onion mixture to egg mixture and stir.
-Spread the prepared stuffing over the meat , roll up the lamb then secure and tie with string
-Heat oil in a large skillet; sear the meat over medium-high heat, season with salt and pepper.
-Dissolve tomato paste in stock, add it to the meat, let it come to a boil, then add the cinnamon and bay leaves.
-Cover and cook half the way on the stove, then continue in the oven until done (optional).
-Cut and serve hot with potatoes and tomatoes.
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