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–+ servings

Stuffed leg of Easter lamb with young vegetables

Leg of lamb is stuffed with a herb, garlic and pine nut filling and slow-cooked in the oven. Serve with young carrots, potatoes and onions. A festive dish for Easter dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main course
Cuisine Mediterranean
Servings 2 Persons ca
Calories 750 kcal

Cooking utensils

  • 1 Roasting pan
  • 1 Kitchen twine
  • 1 Meat thermometer
  • 1 Casserole Pure

Ingredients
  

For the leg of lamb:

  • 1 Leg of lamb approx. 1.2 kg
  • 4 Garlic cloves
  • 2 Sprigs of rosemary
  • 50 g Pine nuts
  • 2 Tbsp olive oil

For the vegetables:

  • 4 young carrots
  • 4 small potatoes
  • 2 Shallots
  • 200 ml Red wine

Preparation
 

Prepare the leg of lamb:

  • Chop the garlic and rosemary, mix with the pine nuts
  • Cut into the leg of lamb, work in the stuffing
  • Tie with kitchen twine

Roast:

  • Sear the leg of lamb in olive oil
  • Cook in a preheated oven at 160°C for 90 minutes

Prepare vegetables:

  • Peel and halve the carrots and potatoes
  • Add to the meat after 60 minutes

Recommended side dishes:

  • Fresh leaf salad with vinaigrette
  • Crispy baguette
  • Mint yogurt sauce

Nutritional values per portion

Calories: 750kcalCarbohydrates: 45gProtein: 55gFat: 35g
Keyword Chianti Classico, Easter dinner, Easter lamb, Festive menu, Leg of lamb, Wine pairing
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