Recipe Lamb round stuffed with apple and sultanas
We present a typical recipe for celebrations and weekends, a recipe with which to surprise everyone and enjoy a delicious family meal.
It is also a recipe that we can prepare the day before and heat it up just when we are going to eat.
This type of meat round can be stuffed with different ingredients depending on our tastes, for example: pitted prunes, pine nuts, mushrooms, peppers, bacon, olives, etc. It takes a little time to prepare but the result is well worth it.
A typical recipe for gatherings or celebrations where you can surprise your guests with a delicious apple and sultana stuffed round.
Wash and dry the boneless leg of lamb thoroughly.
Place a large piece of cling film on the worktop, spread the lard over the surface with a spatula, and spread a little olive oil and Provencal herbs.
Place the boned leg of lamb on top of the cling film, having previously made a few cuts to try to spread the meat out as much as possible, as it will then have to be rolled up.
Season the meat with salt and pepper, add more Provençal herbs and two tablespoons of meat concentrate well spread over the whole surface.
Add 100g of sultanas and two apples in not too large pieces, previously washed and cored.
Roll up the meat with the help of the cling film, it must be tight and well sealed so that the juices do not escape during cooking.
We place the drive shaft in our Küken robot and fit the cooking basket.
Add 1.5 litres of water to the mixing bowl of the food processor and place 300g of peeled and whole onions in the cooking basket.
Place the deep steam tray on top of the steamer, insert the meat roll and put the lid on.
Cook on high steam mode for 40 minutes.
Carefully remove the lid and turn the meat roll over and replace the lid.
Cook on high steam mode for 20 minutes.
Place the roll of meat without the cling film on a baking tray, pour the meat juices that remain on the film over it, add 100ml of white wine and the onions that have been cooked in the basket.
Bake, the oven must be preheated to 200ºC, 20 minutes on each side, total 40 minutes.
Our lamb round is ready!
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Ingredients
Directions
Wash and dry the boneless leg of lamb thoroughly.
Place a large piece of cling film on the worktop, spread the lard over the surface with a spatula, and spread a little olive oil and Provencal herbs.
Place the boned leg of lamb on top of the cling film, having previously made a few cuts to try to spread the meat out as much as possible, as it will then have to be rolled up.
Season the meat with salt and pepper, add more Provençal herbs and two tablespoons of meat concentrate well spread over the whole surface.
Add 100g of sultanas and two apples in not too large pieces, previously washed and cored.
Roll up the meat with the help of the cling film, it must be tight and well sealed so that the juices do not escape during cooking.
We place the drive shaft in our Küken robot and fit the cooking basket.
Add 1.5 litres of water to the mixing bowl of the food processor and place 300g of peeled and whole onions in the cooking basket.
Place the deep steam tray on top of the steamer, insert the meat roll and put the lid on.
Cook on high steam mode for 40 minutes.
Carefully remove the lid and turn the meat roll over and replace the lid.
Cook on high steam mode for 20 minutes.
Place the roll of meat without the cling film on a baking tray, pour the meat juices that remain on the film over it, add 100ml of white wine and the onions that have been cooked in the basket.
Bake, the oven must be preheated to 200ºC, 20 minutes on each side, total 40 minutes.