23 December 2012

Stuffed Leg of Lamb


Ask your butcher to 'butterfly' a leg of lamb for you, as it  takes only a minute for them. I did it myself and it took me around 10 minutes. Butterflying means taking bones out, leaving only 'flat' meat  behind. You can grill that large portion of meat, or stuff it, roll it and cook in oven (or hooded bbq).

Ingredients:
1 leg of lamb, butterflied
salt and pepper
1 cup bread crumbs
1 egg
2 tbs milk
2-3 garlic cloves, crushed
2-3 rosemary springs, chopped
roasted capsicums, strips (optional)
kitchen string 
Method:
'Open' the leg, season it. mix all other ingredients (except paprika). Form a sausage and place it onto meat. Top it with strips of paprika. Roll the meat and tie it with string. Season and garnish with a few rosemary springs. Oil the top (spray is fine) and place into hot oven 200*C for 10 minutes, then lower teperature to 180*C and cook for another 2 hours (or 1 hour per kg). Take out, let it rest. Remove strings and slice.  You can heat the roasting juices and thicken it with 1 tbs flour mixed with 1/2 glass of wine (strain before serving).

















Filovani Jagnjeci But

Zamolite mesara da vam izvadi kosti iz buta, ali da pri tome meso ostane u komadu. Meni je trebalo 10 minuta za taj cin. Takav komad mesa mozete peci na rostilju ili ga filovati i peci u rerni (ili pokrivenom rostilju).

Potrebno:
1 jagnjeci but
so i biber
1 solja mrvica
1 jaje
2 K mlijeka
2-3 cena bijelog luka, protisnutog
2-3 izdanka ruzmarina, sjeckana
pecena paprika, trake (po zelji)
kuhinjski kanap
Nacin
'Otvorite' meso, zacinite ga . Pomijesajte sve druge sastojke (osim paprike), formirajte 'kobasicu' pa je smjestite na meso. Postavite trake paprike preko. Zarolajte meso i zavezite ga kanapom. Zacinite, ukrasite sa par vrhova ruzmarina i nauljite. Ukljucite rernu na 200*C, pecite oko 10 min, zatim smanjite temperaturu na 180*C i pecite jos 2 sata (ili 1 sat po kilogramu). Peceno izvadite i ostavite ga da se odmori. Zatim odstranite kanap i izrezite meso. Sokove koje je meso otpustilo prilikom pecenja mozete zagrijati i zgusnuti sa 1 K brasna koju ste umijesali u 1/2 solje vina. Prije sluzenja procijedite.

13 comments:

  1. Veliki sam ljubitelj ovčetine i rado je spremam na razne načine. Tvoj recept mi se baš svideo i moraću da ga isprobam!

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  2. wow, this recipe looks just fabulous, the try. nice to meet you. eleonora

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  3. That is one special leg of lamb; great recipe; I can almost taste it.
    Rita

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  4. Ajme meni, ovo je prava delicija!
    Sretni blagdani!

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  5. hi jasna, very interesting..perfect time to try out over the holidays. i like lamb meat a lot. have a nice day

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  6. Ko ne voli jagnjetinu ne zna sta je dobro. Srecom zivis u Australiji.

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  7. Odlicno izgleda, mora biti jako ukusno. Ruzmarin se super slaze uz jagnjetinu.

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  8. Izgleda krasno, več dugo nisam jela jagnjetine. Fino je što si fotkala prije pečenja. Za nas koji ne znamo baš kuhati sa mesom, super dođe takva fotka :).

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  9. Apetitoso plato muy estupendo...Feliz Navidad con muchas bendiciones,abrazos hugs,hugs.

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  10. Janjetina mi nije najomiljenije meso, ali ovo tako dobro izgleda i odlično zvuči i sigurno bih probala koji komadić !

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  11. Desejo-lhe um excelente 2013!
    Bjs.

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  12. HI JASNA,
    HAPPY NEW YEAR TO YOU AND FAMILY
    ALL THE BEST FOR 2013
    loking forward for more delicious new year recipes from you :)

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