Leg of Lamb Adapazari

An easily prepared lamb dish with an Eastern flavour, Leg of Lamb Adapazari may be served either hot or cold, with a crisp green salad.

6-8 SERVINGS

1 X 6 lb. leg of lamb, boned and trimmed of excess fat

1 teaspoon salt

1 teaspoon black pepper

1 oz. vegetable fat

1 teaspoons flour

1 tablespoon tomato puree

1 teaspoons paprika

10 fl. oz. chicken stock

2 oz. butter large onion, finely chopped garlic cloves, crushed

1 oz. raisins

1 oz. chicken livers

2 tablespoon dried mixed herbs

1 teaspoon garam masala

2 ½ oz. cooked rice

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

First, prepare the stuffing. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion, garlic and raisins and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. With a slotted spoon, transfer the mixture to a medium-sized bowl. Set aside to cool.

Add the chicken livers to the pan and fry, stirring frequently, for 5 minutes, or until the livers are lightly browned.

With a slotted spoon, transfer the livers to a chopping board. With a sharp knife, chop them as finely as possible.

Add the livers to the onion mixture in the bowl and add the herbs, garam masala and cooked rice. Mix the ingredients well together with a wooden spoon and set aside to cool.

Lay the boned leg of lamb, fat side down, on the board. Spread the liver and rice mixture evenly on the meat. Sprinkle with the salt and pepper. Roll the meat up tightly and tie round with string at 1-inch intervals.

Put the rolled meat in a large flame-proof casserole and dot with the vegetable fat. Place it in the centre of the oven and roast, basting occasionally, for If hours, or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.

Remove the casserole from the oven. Lift out the lamb and place it on a carving board. Carve the meat into slices and arrange the slices in a heated serving dish.

Pour off all but 1 tablespoon of fat from the casserole. Place the casserole over moderate heat and stir in the flour. Stirring constantly, slowly add the tomato puree, paprika and chicken stock. Bring the sauce to the boil and cook for 1 minute. Taste the sauce and add salt and pepper if necessary. Strain the sauce over the meat and serve immediately.

Leg of Lamb Adapazari, boned lamb stuffed with rice, raisins, garlic and herbs, can be served hot or cold.

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