1 leg of lamb
1 medium carrot
1 celery stalk
1 small onion
2 medium tomatoes
1 clove garlic
1 sprig thyme
2 bay leaves
2 liters water
2 tablespoons butter
Salt and black pepper to taste
2 large potatoes, peeled and grated
2 tablespoons butter
1/2 cup breadcrumbs
1 leg of lamb
1 medium carrot
1 celery stalk
1 small onion
2 medium tomatoes
1 clove garlic
1 sprig thyme
2 bay leaves
2 liters water
2 tablespoons butter
Salt and black pepper to taste
2 large potatoes, peeled and grated
2 tablespoons butter
1/2 cup breadcrumbs
Bone and cut the leg of lamb in half lengthwise to obtain 2 pieces about 20 cm each
Reserve the bone ends
Chop the vegetables, except for the potatoes, into 1 cm pieces
In a pot, combine the vegetables with the seasonings, water, and reserved bone ends
Cook over low heat for 2 hours
Strain the broth through a sieve, return it to the pot, and simmer until reduced to 1 cup
Add butter, season with salt and black pepper, and mix well
Season the potatoes with salt and black pepper
Heat 1 tablespoon of butter in a non-stick skillet about 20 cm in diameter
Add half of the grated potatoes
Spread them evenly across the bottom of the pan and cook until golden brown on one side
Remove the potato pancake from the pan, inverting it to prevent it from sticking
Repeat with the remaining potatoes and butter
Coat the lamb pieces in a mixture of breadcrumbs and parsley
Place each piece on top of a potato pancake and roll up using the pancake as wrapping material
Place the rolled-up lamb pieces seam-side down on an oiled baking sheet and bake in a preheated oven for about 20 minutes, or until cooked to your liking
Remove from the oven and serve with the sauce
Divide into 4 portions.
