Recipes - Milk lamb leg filled with free-range chicken, aubergines and peas.

Milk lamb leg filled with free-range chicken, aubergines and peas


Ingredients for four person:

  • 4 milk lamb leg
  • 300 gr minced free-range chicken meat
  • 160 gr of aubergines
  • 120 gr of peas
  • 48 gr of diced onion
  • 5 gr of oregano
  • 5 gr of thyme
  • 2 gr of pepper
  • 2 gr of minced garlic
  • 10 gr of corn starch
  • Salt
  • Extra virgin olive oil

 

Preparation:

  • To bone the legs without opening them, apart from the knuckle part, in order to close the gap after
  • Macerate with olive oil and the spices.
  • Preheat the oven at 200ºC and roast the whole aubergine during 10 minutes, then peel and cut it.
  • Season the minced meat and stir it on a pan with olive oil.
  • Cook the onion over a low flame, add the chicken, the aubergine and the peas. Fry everything for 2 minutes.
  • Fill the legs lamb with the prepared mix.
  • Preheat the oven and roast at 160ºC for 1 hour, then reduce the oven temperature at 100ºC during 15 minutes.
  • Leave to stand and serve it after.