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Poultry and meat 145
Lamb haunch stuffed with chilli pear [Index: ]
MCRC00901978_BO_Gefuellte_Lammhuefte-017_F39MCRC00915013_SE_Gefuellte_Lammhuefte-021MCRC00900663_NF_Gefuellte_Lammhuefte-014_RZ0MeatLambPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Medium roaster
FILLING:
1-2 garlic cloves
½ bunch flat-leaf parsley
2 pears, e.g. Williams or Abate, approx. 180 g
each
1 fresh chilli
2 tbsp olive oil
1-2 tbsp pine nuts
60 g Pecorino cheese, freshly grated
MEAT:
4 lamb haunches approx. 220 g each, order in
advance from a butcher
Salt
Pepper, freshly ground
3 red onions
2 tbsp olive oil
20 g sugar
100 ml white wine
200 ml lamb stock from a jar
IN ADDITION:
Cocktail sticks
Per serving
757 kcal, 14 g carbs, 57 g fat, 45 g protein,
1,1 BU
PREPARATION
1. Peel the garlic. Rinse the parsley and shake it dry. Finely chop the garlic and parsley.
2. Peel, halve and core the pears and chop them finely. Wash, halve and core the chilli, and chop it
finely.
3. Heat the oil in a frying pan. Briefly sweat the garlic, parsley, pears and chilli. Add the pine nuts. Fill
into a bowl and allow to cool. Mix the Pecorino cheese in.
4. Rinse the meat briefly under cold water, pat dry with kitchen towel and cut off a little of the thick
fat layer if necessary. Cut a small pouch into each one and season with salt and pepper. Fill with 1-2
tbsp of the pear filling and seal the pouch with cocktail sticks.
5. Peel the onions and cut into wedges. Heat the olive oil in a frying pan, briefly sear the meat on all
sides and place into a roaster. Briefly fry the onions in the frying pan and caramelise with the sugar.
Deglaze with wine and lamb stock.
6. Pour the juices over the meat and roast the lamb haunch as indicated.
7. Serve the cooked lamb haunch together with the roasting juices.
Setting procedure:
Circo-roasting
180 °C
Roasting time: 25-30 minutes
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