Stuffed leg of lamb Provencal Style
Instructions
Fully boned a leg and the other remove only the hip bone.
Combined the two legs and cuciteli together with kitchen Twine and a needle so that you look like a single block of meat, open book.
You already robot in the chopped bacon, mushrooms and fennel.
Put the mince in the pan with a touch of butter and add a spoonful of beaten made with aromatic herbs, two cloves garlic, grated nutmeg, salt and pepper.
When it is all mixed and butter well absorbed, add the sliced bread you have crumbled.
Turn Off.
Add salt and pepper double leg outside and inside and fill it with the filling.
Now ridategli his original form and well stitched up.
It would be also useful steccarlo with some bit of garlic and Myrtle leaves, if you find it.
Place your masterpiece in a large baking pan, cast iron, perhaps on an expanse of potatoes cut into chunks.
Add a large knob of butter (or olive oil if you prefer extra-vergine), salt, pepper and white wine.
Bake at 200 degrees for about an hour, covering the pan with aluminum foil for the first 20 minutes of cooking.
Serve the sliced meat partially.
Ingredients and dosing for 6 persons
- 2 legs of lamb
- 800 g of not too floury potatoes
- 350 g of mushrooms
- 75 g of bacon
- 100 g of faggot
- 2 slices of bread without the crust
- 2 cups of dry white wine
- Thyme
- Parsley
- Chervil
- Garlic
- Nutmeg
- Butter
- Salt
- Pepper
- Some leaves of myrtle