Lamb’s leg Stuffed
Prep.
Time: 2 hours
Ingredients:
-1 leg of lamb of 1 Kg. -1 liver of
lamb -400 gr. of peas -2 onions -2 white onions -150 gr. of bacon -100 gr. of
minced caciocavallo (kind of cheese from the Southern Italy) -100 gr. of bread
crumbs -2 eggs -a lot of parsley –oil of best-quality -salt and pepper.
Directions:
Brown in a pot the onions, add the peas and cook for 5 minutes to low fire. Add
4 glasses of water and cook. Brown another onion, in little oil, with the bacon
and the liver, cut to pieces. Add water, salt, pepper and cook for others 15
minutes. Cool and add the bread crumbs, the caciocavallo cheese, the chopped
parsley, the peas and the blinked eggs. Stir all, in order to obtain a
homogenous mixture. Take the stone off to the lamb, and stuff with the mixture
and tied the meat with a string. In a pot brown an onion, place the leg and cook
with little of oil. When it is gild, add salt and pepper and cover. Cook for 45
minutes. Add water every so often. Pour the gravy of baking over the leg and
serve.