Leg of lamb with pyrogies

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Cut 1 carrot into strips. Peel onions, cut 2 quarters. Wash the rosemary, dab dry, pluck needles from the stems and chop. Put 1 teaspoon of rosemary aside. Peel garlic, cut 2 cloves into strips, chop 1 finely. Wash the meat, dab dry.

2. 2

   Cut small holes in the meat, fill with garlic strips. Season with salt and pepper and sprinkle with remaining rosemary. Put onion quarters, carrot strips and meat in a roasting pan. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until hot, reduce oven temperature (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2). Cook meat for 1 1/2 - 1 3/4 hours. Pour 1/2 litre of water over the meat 1/2 hour before the end of the cooking time. For Pyrogies, knead 250 g flour, 2 tablespoons of oil, 1 pinch of salt and milk to a smooth dough and leave to rest for approx. 30 minutes. For the filling, peel and wash the potatoes, boil in boiling salted water for 15-20 minutes, quench and mash. Dice remaining onions, sauté in 15 g butter until translucent, put 4 tablespoons aside. Add onions and cottage cheese to the potatoes, season with salt and pepper and knead. Roll out the dough thinly (3 mm) on a floured work surface. Cut out circles (7 cm Ø). Place 1 level teaspoon of filling on each circle.

3. 3

   For Pyrogies, knead 250 g flour, 2 tablespoons of oil, 1 pinch of salt and milk to a smooth dough and leave to rest for approx. 30 minutes. For the filling, peel and wash the potatoes, boil in boiling salted water for 15-20 minutes, quench and mash. Dice remaining onions, sauté in 15 g butter until translucent, put 4 tablespoons aside. Add onions and cottage cheese to the potatoes, season with salt and pepper and knead. Roll out the dough thinly (3 mm) on a floured work surface. Cut out circles (7 cm Ø). Place 1 level teaspoon of filling on each circle. Brush the edges of the dough with egg white and press them together firmly. Cook pyrogies in boiling salted water until they float on the surface, drain. Heat 1 tablespoon of oil in a pan. Brown the pyrogies in it, add 15 g butter flakes and 4 tablespoons of diced onion, finish frying and keep warm. Cut 3 carrots in half lengthwise and cut into slices. Cut broccoli into small florets and wash

4. 4

   Brush the edges of the dough with egg white and press them together firmly. Cook pyrogies in boiling salted water until they float on the surface, drain. Heat 1 tablespoon of oil in a pan. Brown the pyrogies in it, add 15 g butter flakes and 4 tablespoons of diced onion, finish frying and keep warm. Cut 3 carrots in half lengthwise and cut into slices. Cut broccoli into small florets and wash

5. 5

   Steam carrot slices for about 5 minutes in little boiling salted water, add broccoli and steam for another 10 minutes. Pour off water. Add 25 g butter, season with salt and pepper and toss. Remove the leg of lamb from the oven, wrap it in aluminium foil and let it rest for about 15 minutes. Mix the remaining egg white with 50 g flour, season with salt. Put the mixture into a freezer bag, cut off one corner and spray it in a grid pattern (8 x 8 cm) onto a baking tray lined with baking paper.

6. 6

   Sprinkle with the remaining rosemary and garlic and bake in a preheated oven at (electric range: 200 °C/ convection oven: not suitable/ gas: level 3) for 5-8 minutes until golden brown, remove and let cool. Skim excess fat from the roaster, leave carrots and onions in the roaster. Pour in vegetable stock and red wine, bring to the boil and let it boil down for 10-15 minutes. Strain sauce, keep warm. Cut meat into slices, arrange with pyrogies with diced onions and vegetables on warmed plates. Garnish plates with rosemary grid

Nutrition Facts

KCAL
1470 kcal

CARBS
72 g

FATS
90 g

PROTEINS
88 g