Stuffed Haunch of Lamb  Ingredients:       1,1/4 kilo haunch of lamb    400 grs. spinach       1 medium onion    200 grs. ground beef sausages       1 egg    1 tablespoon flour       2 tablespoons olive oil    2 tablespoons butter       rosemary (as desired)    thyme (as desired)       ground nutmeg (as desired)    salt       ground pepper

Preparation:

1. Remove the bone from haunch, or ask the butcher to do it for you. Wash and season the meat. 2. Cook the spinach 3-5 minutes in boiling water. Drain and chop it. 3. Peel and chop the onion finelly. 4. Remove the skin from sausages. 5. Melt the butter in a skillet and sautée the onion on low heat until transparent. 6. Add spinach and flour, and stir well. 7. Season the meat of sausages with salt and pepper. Combine with the herbs and beaten egg. 8. With a sharp knife, cut the haunch (but not all the way through) and place it on the cutting board. 9. Stuff with the spinach mixture and close it to give it the shape of a roll. 10. Fasten the ends with a needle and cooking thread. 11. Place the meat in a heat resistant dish, spread with butter and take to hot oven (180ºC) for 1,15 minutes approximately, or until meat is golden brown. 12. Remove from oven and let stand for a few minutes before cutting.

Categories:  Lamb, French

Estimated Serving:  6

Estimated preparation time:  120 min.

Language:  English

Shared by:  AnaPau    2009/04/24