Heaster Menu

Serves 6

2 legs of lamb 1 kg/2.2 lbs each (ask the butcher to remove
any excess fat and the inner bone)
2 glasses of CORETO white wine
2 glasses of water
2 onions sliced into half moons
1 chopped onion
1 bunch of rosemary
1/4 lt/1 cup of olive oil
2 kg peeled new potatoes
For the stuffing
1 carrot, cubed.
1 chopped leek (the white section only)
15 chopped Paris mushrooms
5 sprigs of fresh parsley
300 g/10.5 oz Mafra breadcrumbs
400 g/1 lb minced pork loin
2 eggs
50 g/1.7 oz grated Emmental
50 g/1.7 oz chopped green olives
3 tablespoons of duck fat
Salt and pepper

Mix all the stuffing ingredients until well blended. Season and stuff the lamb legs before sewing the joints closed. On a roasting tray, place the half moon onion slices, carrot cubes, oil, rosemary, garlic, water, wine, salt and pepper and leave to marinate overnight. Then, add the potatoes and put in a 180ºC/356ºF pre-heated oven for 2h30m.

Turn the meat over regularly while in the oven, basting it with the marinade to ensure it does not dry out. Before the lamb is fully cooked, reduce the temperature to 150ºC/300ºF. Serve with baked rice and turnip greens or broccoli smash.

Complemented With Grand'Arte Alicante Bouschet