Stuffed leg of lamb, baby potatoes

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Epaule d'agneau farcie, pomme de terre grenaille
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
2h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 lamb shoulder (boneless)
  • 1 onion
  • 10 garlic cloves
  • 150 g cooked chestnuts
  • 150 g sausage meat
  • 100 g minced veal
  • 4 c. à soupe olive oil from the Baux-de-Provence Valley PDO
  • 60 g grated Parmesan
  • ¼ a bunch of chopped parsley
  • ½ c. à café paprika
  • 1 c. à café Espelette chilli PDO
  • 10 cl chicken stock
  • 1 kg baby potatoes or Ratte potatoes
  • 1 branche rosemary
  • 1 branche thyme
  • Salt and pepper

Tip

Choose PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. But also the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes…

Instructions

  • Peel and finely chop the onion.
  • Peel and remove the germ from 6 cloves of garlic.
  • Coarsely crush the chestnuts.

  • Wash the baby potatoes and set them aside.

  • Sweat the onions in 2 tablespoons of olive oil from the Vallée des Baux de Provence PDO, then add the 6 cloves of garlic (crushed beforehand) and the meat, and fry for about ten minutes. Add the chestnuts, Parmesan and parsley. Season with salt, pepper and paprika, and mix well.

  • Preheat the oven to 180°C.
  • Place the leg of lamb, skin-side down, and spoon the stuffing into the centre. Roll up the leg like a roast and tie it with string.

  • Place the shoulder in an ovenproof dish. Brush the roast with 2 tablespoons of olive oil from the Vallée des Baux de Provence PDO, season with salt and pepper, add 10 cl of chicken stock and 4 cloves of garlic (unpeeled) and roast in the oven for 2 hours, basting frequently whilst cooking. After an hour, add the potatoes to the dish and cook them with the leg of lamb.

  • Serve hot.

Tip

Choose PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. But also the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence,the PDO olive oil from Nîmes…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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