Difícil

Mandarin-stuffed legs of lamb

Name: Mandarin-stuffed legs of lamb
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 8 servings
Cuisine: Traditional
Ingredients: 2200 g Leg of lamb (2 boned and butterflied legs); 300 g Mandarin (clean segments and zest); 120 g Prunes (stoned and chopped); 80 g Breadcrumbs; 1 unidad de Egg; 500 ml Vegetable stock; 200 ml White wine; 40 ml Extra virgin olive oil (EVOO); 12 g Salt; 2 g Pepper

Slow-roasted lamb filled with mandarin and prunes, cooked with wine and stock until tender and aromatic.

35 minprep

120 mincooking

8servings

5.861 kcalwhole recipe

733 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Main course 1 to 2 hours Traditional

Lactose-free y 7 más Indicative dietary requirements

View full classification 22 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Lactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Aparatos

Oven

Cocina

Traditional

Season

AutumnWinter

Occasion

Everyday menuFor the whole family

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Leg of lamb 2 boned and butterflied legs 2200 g
Mandarin clean segments and zest 300 g
Prunes stoned and chopped 120 g
Breadcrumbs 80 g
Egg 1 unidad
Vegetable stock 500 ml
White wine 200 ml
Extra virgin olive oil (EVOO) 40 ml
Salt 12 g
Pepper 2 g

Shopping list Select and share only what you need

Let’s get cooking

Method

Mix the chopped mandarin, zest, prunes, breadcrumbs and egg.
Season the lamb, spread over the filling, roll and tie securely.
Brown in the oil in an ovenproof casserole. Add the wine and reduce for 3 minutes.
Add the stock, cover and roast for 1 hour 45 minutes at 170°C, turning halfway. Uncover for the final 20 minutes.
Rest for 15 minutes. Reduce the juices if needed and serve sliced.

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Ingredients

Method

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