AuthorbaidooneThis recipe of stuffed leg of lamb is delicious served hot. Stuffed with bulgar, onions, garlic, pin nuts, pistachios, raisins, and spices with exotic Middle Eastern flavors.
Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. If you have bought your lamb with bone-in, you will need to remove the bone.
Evenly sprinkle the spices, salt, pepper, turmeric and coriander on the meat and scrub vigorously so that the meat is absorbed with the flavor of spices.
Wash bulgar several times and soak in water for 10 minutes.
In a medium saucepan, add oil and place it over medium heat. Add coriander, cumin, cinnamon and bay leaf. Using a wooden spoon, stir the spices. Add onions, garlic, mint, salt and pepper. Stir until the onion is translucent.
Strain the bulgar and add to the mixture of spices and onions. Stir the bulgar lightly then add water. Put over medium heat until the water boils, then reduce heat. Cover the bulgar and let it cook for 10 to 15 minutes.
Pour bulgar in a wide bowl and add pine nuts, pistachios and raisins. stir to mix ingredients.
Fill the lamb's leg with bulgar, then close it with needle and thread so that the bulgur does not come out during cooking.
In a wide, high-edge oven tray, place 1/4 cup of oil. Put the tray on a strong heat to heat the oil. Place the meat in the tray. Stir the meat several times in hot oil until golden brown.
Add lemon juice, broth and vinegar. Cover the tray with a piece of aluminum foil.
Preheat the oven to 355 F (180 ° C).
Bake on the middle rack for 90 minutes, until it is completely tender.
Remove from the oven, and allow to rest in a warm area 10 minutes before serving. Use a sharp knife to remove the thread from the meat.
On a wide serving dish, put the rest of the bulgar. Place the meat on the bulgar and serve.
Ingredients
Directions
Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. If you have bought your lamb with bone-in, you will need to remove the bone.
Evenly sprinkle the spices, salt, pepper, turmeric and coriander on the meat and scrub vigorously so that the meat is absorbed with the flavor of spices.
Wash bulgar several times and soak in water for 10 minutes.
In a medium saucepan, add oil and place it over medium heat. Add coriander, cumin, cinnamon and bay leaf. Using a wooden spoon, stir the spices. Add onions, garlic, mint, salt and pepper. Stir until the onion is translucent.
Strain the bulgar and add to the mixture of spices and onions. Stir the bulgar lightly then add water. Put over medium heat until the water boils, then reduce heat. Cover the bulgar and let it cook for 10 to 15 minutes.
Pour bulgar in a wide bowl and add pine nuts, pistachios and raisins. stir to mix ingredients.
Fill the lamb's leg with bulgar, then close it with needle and thread so that the bulgur does not come out during cooking.
In a wide, high-edge oven tray, place 1/4 cup of oil. Put the tray on a strong heat to heat the oil. Place the meat in the tray. Stir the meat several times in hot oil until golden brown.
Add lemon juice, broth and vinegar. Cover the tray with a piece of aluminum foil.
Preheat the oven to 355 F (180 ° C).
Bake on the middle rack for 90 minutes, until it is completely tender.
Remove from the oven, and allow to rest in a warm area 10 minutes before serving. Use a sharp knife to remove the thread from the meat.
On a wide serving dish, put the rest of the bulgar. Place the meat on the bulgar and serve.