Stuffed Leg Of Lamb with Sheep Cheese and Rosemary
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg lamb, boned
- 400 g sheep cheese, approximately, dependin on the size the le
- a lot rosemary, ground
- lots garlic
- 1 dash olive oil
- salt and pepper
- White wine
Print Recipe
Pin Recipe Instructions
- Have the leg of lamb boned by the butcher or debone it yourself, cutting the meat down to the bone in one place. Remove excess tendons and strands of fat.
- Pepper thoroughly inside and out, add salt sparingly. Mix the sheep`s cheese with the rosemary powder and the crushed garlic (both to taste). Place the mixture on the meat, roll it up and wrap it neatly with kitchen twine.
- In a roaster with olive oil, brown the meat package on all sides over medium heat. Then it is put in the oven, preferably at 80 to 100 degrees, for about 5 hours (the minutes really don`t matter).
- No matter how tightly the meat was wrapped, there is always some sheep`s cheese, rosemary and garlic (that`s how it should be!), Mixes with the gravy and can be easily processed with a generous dash of white wine to make a delicious sauce.
- Baked potatoes and an aubergine-zucchini-vegetable go well with it, which can also be cooked in the roasting pan (about half an hour).
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