Leg of lamb stuffed with chestnuts and mushrooms. Christmas roast recipe

I love suckling lamb meat and its delicate flavor and for a change in the usual preparations, I have decided to prepare this leg of lamb stuffed with chestnuts and mushrooms, an ideal recipe for Christmas roasts that are so appealing with the arrival of the cold.

In it we are going to give a use to the chestnuts in syrup that we prepared the other day, so that you can see that in addition to dessert or sweet, they also serve for this type of preparation. With a leg of suckling lamb, they can eat one or two people, but making it so stuffed, it gives for four, so in addition, we slightly lighten the family budget, which never hurts.


For 4 people
  • Leg of lamb that we will ask us to give us boneless
  • Chestnuts in syrup
  • Bacon 60 g
  • Onion 1
  • Potatoes 3
  • Meat broth 500 ml
  • Mashed potato flakes 15 g
  • Mushrooms 100 g

How to make the leg of lamb stuffed with chestnuts and mushrooms

Difficulty: medium
  • Total time 2 h
  • Elaboration 30 m
  • Cooking 1 h 30 m

As a previous preparation, we have to make the chestnuts in syrup as explained the other day. It is a simple but entertaining task since you have to cook and peel the chestnuts, prepare a syrup and then cook them in it.

On the other hand, we will ask the butcher to debone the leg of lamb but we will tell him to give us the bone, since after opening the leg and putting the filling, we will reassemble it, giving it its original shape. By putting the bone inside - which we will remove when serving - the meat will be much juicier and with an unforgettable flavor.

For the filling, we sauté some sliced ​​mushrooms, some strips of bacon in a frying pan and once cooked, we put them in the leg, along with six chestnuts cut in half. We carefully place the bone in its place and we roll the leg up to its original shape. So that the filling does not come apart or come off, we tie the leg with kitchen thread.

Then we cut some potatoes into irregular pieces and a julienned onion and put them as a bed in a baking dish. We add a splash of olive oil and half a glass of meat broth and place our leg of lamb on the potatoes. Bake for an hour and a half at 180º turning the piece every 15 or 20 minutes so that it cooks evenly.

When finished, we remove the meat, filleted and reserve the potatoes. With the sauce that remains in the source, the onion and another half a glass of meat broth, we prepare a juice that we crush and thicken with a tablespoon of mashed potato flakes, serving a little over the meat and putting the rest in a sauce boat .

What to accompany the leg of lamb stuffed with chestnuts and mushrooms

The leg of lamb stuffed with chestnuts and mushrooms is a very easy dish to eat since the sweetness of chestnuts in syrup and the flavor of mushrooms and lamb come together. The bacon makes the whole juicy and the sauce completes the feast. As it is a forceful dish, it is enough to serve two or three steaks with some potatoes and a little sauce to feel satiated, after a starter or some appetizers.

Tags:  Meats And Birds Fish Vegetables And Legumes 

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