Stuffed Lamb Hip with Mediterranean Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lamb hips 180 g each
- 2 sprigs rosemary
- 2 clove (s) garlic, pressed on
- 2 clove (s) garlic, ground in a mortar
- 2 sprigs thyme, fresh sprigs finely chopped
- 10 rosemary needles, finely chopped
- 1 teaspoon mustard
- 2 tomato (s)
- 1 zucchini
- 1 shallot (s), finely diced
- 8 cherry tomato (s)
- 1 tablespoon thyme, fresh
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the filling of the lamb hips, grind or press the garlic cloves and mix with the mustard and the finely chopped herbs. Use a sharp knife to cut a pocket into the hips of the lamb, unfold the meat and brush the filling on it, insert a sprig of rosemary, roll the meat up and tie it with a butcher`s thread.
- Peel and core the tomatoes and dice the pulp. Cut the zucchini into strips, remove the white pulp with the seeds and dice the strips. Sweat the shallot cubes in 1 tablespoon olive oil, add the zucchini cubes, mix and cook for about 5 minutes over medium heat, then add the tomato cubes and cherry tomatoes, fold in and heat, but do not boil. Season with thyme leaves, pepper and salt.
- Heat 2 tablespoons of olive oil in a pan and flavor with rosemary sprigs and pressed garlic cloves. Pepper, salt and fry the lamb hips. Place the pan in the oven preheated to 80 ° for 40 minutes. A meat thermo is very helpful for checking the frying. After the specified time, the core temperature is around 60 - 63 ° and the meat is still pink on the inside.
- Place the vegetables in the middle of the plate, remove the thread from the meat and place on top.
- Another side dish goes well with slices of ciabatta baguette, which have been sprinkled with a little olive oil and salted.
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