If you want to satisfy all the guests, serve good portions for at least 6 people and also make a simple recipe, the stuffed leg of lamb is your first option. If you accompany it with baked or fried potatoes the feast will be gargantuan, while if you want a lighter garnish it goes very well with a slightly bitter salad.
INGREDIENTS (6 people):
- 1 boneless leg of suckling lamb or lamb that makes at least 1 Kg (2.2 pounds)
- 6 slices of bacon
- 1 dozen dried pitted prunes
- Salt
- Ground black pepper
- Extra virgin olive oil
First of all, ask your butcher to debone a leg of suckling lamb or receding lamb (the rearing rack will be larger and will serve more people or the portions will be larger).
The leg is opened as if it would be a book, so the strips of bacon would cover the inner surface. The bacon is essential because when removing the bone, the roast would be too dry.
On the bacon we place the prunes (pitted), either whole (if you don't want too much contrast between sweet and salty) or cut in half.
You close the "book" with the aim that the leg recovers its original shape. It is hard but not impossible. Then you wrap it in a lot of plastic wrap very tight. We put a large pot where the leg can fit with water and when it boils we turn off the heat and keep the leg scalding for 3 or 4 minutes. With this we will prevent the leg from opening when roasting. If the result does not convince you, you can use some toothpicks to further strengthen the meat.
You remove the plastic wrap, use chopsticks if you want, and take the leg to a tray that can go to the oven. You preheat the oven to 190 degrees C (374 F), salt and pepper the leg as well as lightly bathe it in olive oil. If you want baked potatoes, now is the time to introduce them, also conveniently seasoned.
Every half hour you turn the leg so that it browns well all over and you keep it in the oven for about 1 hour and a half.
It is extracted from the oven and left to cool to be able to fillet it (if you do it hot it will fall apart). The juices left on the tray are deglazed with a little wine and poured over the steaks. Before serving, it must be reheated with another blow from the oven or in the microwave.
