- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 kilo lamb pluck, finely chopped (lungs, liver and heart)
- 3 cloves of garlic, thinly sliced
- 250 g rice
- 100 ml white wine
- 500 ml meat stock
- grated zest and juice from 1 lemon
- salt
- pepper
- 30 g golden raisins
- 50 g pine nuts, toasted
- 10 spring onions (or 1 bunch of chives)
- 1 bunch mint, finely chopped
- 2 whole legs of lamb, deboned (to turn into a roll)
- 100 g butter
- 200 g bread, cut into bite sized pieces and dipped in 50 ml milk
- 1 kilo baby potatoes, washed and boiled for 10’
- ½ bunch dill, finely chopped
Roasted stuffed lamb from Thrace
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Egg Free Diet
It is usually followed when someone is allergic to this food.
-
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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30'
Ηands on
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45'
Hands off
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180'
Cook Time
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8-10
Portion(s)
-
3
Difficulty
-
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Method
- Place a wide pot over medium heat. Add 2 tablespoons of olive oil and the onion. Sauté for 1minute.
- Wash the lamb pluck, cut it into 0.5 cm pieces, add to the pot and sauté for 2-3 minutes.
- Add the garlic and rice. Sauté for 1 minute and then add the wine.
- Add the stock, lemon zest, salt and pepper. Bring to a boil and allow some of the juices to be absorbed.
- Remove from heat. Add the raisins, pine nuts, finely chopped spring onions and mint.
- You can prepare the filling from the previous day and refrigerate until needed.
- Preheat oven to 180* C (350* F) Fan.
- Brush the lamb with the lemon juice and butter. Season generously and stuff the legs with the filling. Place the pieces of bread over the filling and carefully turn into a roll.
- If you have any leftover filling, you can just add it with the legs in the baking pan.
- Tie the roll with some kitchen twine in various areas and wrap in parchment and aluminum foil.
- Roast for 3 hours.
- When ready, remove the wrappings and add the baby potatoes to the pan. Roast for 45-60 minutes.
- When ready, cover the lamb with the aluminum foil for 45 minutes so that it can rest before cutting into pieces.
- Serve with potatoes and finely chopped dill.
Tip
Instead of legs, you can use the top part of the lamb and stuff it, making sure the opening is sewn up properly so that the filling doesn’t spill out.
Nutritional
Chart
Nutrition information per portion
668
Calories (kcal)
33
%
Calories
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
33.0
Total Fat (g)
47
%
Fatty Acids
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
14.0
Saturated Fat (g)
70
%
Saturated Fats
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
45.0
Total Carbs (g)
17
%
Carbohydrates
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
5.5
Sugars (g)
6
%
Sugars
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
45.0
Protein (g)
90
%
Protein
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
3.7
Fibre (g)
15
%
Fibers
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
1.1
Sodium (g)
18
%
Salt
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by
