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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; 12 g Salt; 2 g Black pepper

Total time2 h 35 min Preparation and possible waiting 35 min · Cooking 2 h

Preparation and possible waiting: 35 min · Cooking: 2 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Vegetable stock.

Rating Not yet rated

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

Jump to steps

35 minpreparation and possible waiting

2 hcooking

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

Total time: 2 h 35 min Preparation and possible waiting 35 min · Cooking 2 h

Preparation and possible waiting: 35 min · Cooking: 2 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Traditional

Allergens

View full classification 20 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Main course

Meal

Lunch

Preparation

Baking

Appliances

OvenCasserole

Cuisine

Traditional

Season

AutumnWinter

Occasion

For the whole family

Nutrition

High in protein

Total time

More than 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

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.
Preheat the oven to 170°C. 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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.