We leave the summer heat and lunchtime and crave more hearty dishes to mitigate the cold. The potajes, creams, the stews…, They begin to take center stage in our tables. And if you like lamb, take note of the recipe that we propose below, chef suggestion of Restaurant La Raza, Carlos Patrigniani:
– 600 gr. aprox. Leg of Lamb.
– 50 gr. Liver.
– 35 gr. Nueces.
– 2 garlic cloves.
– Padrón peppers.
debone the leg of lamb and we open like a book without allowing it to become one piece. Salt and pepper inside and threw thyme. Side by side leg, add the foie and the walnuts straight to complete the filling.
Then, We started from the bottom to roll the piece and close with a mesh. Prepared baking tray with a dash of Water, another dash of vinegar and half lemon wedges. We introduce in the oven at 100 ° for 2 hours and we water every half hour with mixing your own juice.
We cut the potatoes in Fat canes and poached in the fryer. Una vez pochadas, in a pan doramos some it and add the potatoes to finish gild.
To end, cut the leg of lamb in 3 pieces, Preheat oven to 200 degrees and doramos 5 minutes. We use the Padrón peppers as a side dish with potatoes and you're ready to eat!