Lamb with Walnut Stuffing

Lamb with Walnut Stuffing Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Lamb with Walnut Stuffing is a delicious and savory dish that combines tender lamb with a flavorful walnut filling. This dish is perfect for a special occasion or a cozy family dinner.

History

This recipe has its roots in Middle Eastern cuisine, where lamb is a popular meat choice and walnuts are commonly used in savory dishes. The combination of tender lamb and crunchy walnuts creates a unique and delicious flavor profile that is sure to impress your guests.

Ingredients

For the Filling

2 tbsp unsalted butter
1 medium onion, peeled and finely chopped
1 lb (454 g) ground lamb
2 ripe tomatoes, peeled, seeded, and chopped
0.33 cup toasted walnuts
2 tbsp chopped fresh italian parsley
1 tsp salt
0.5 tsp ground allspice
0.5 tsp ground cinnamon
0.5 tsp ground cumin
a pinch of cayenne pepper

For the Sauce

0.5 cup tomato puree
1 cup lamb or chicken broth
2 cloves garlic, peeled and minced
3 fresh bay leaves, if possible

How to prepare

Place the lamb slices between sheets of plastic wrap and pound them to a thickness of about 0.25 inch. Refrigerate while you prepare your filling.
For the filling:
Place a small saucepan over medium heat and add the butter to melt. Add the onion and sauté until tender and translucent, about 8 minutes. Do not let the onion brown. Add the ground lamb, breaking it up with a wooden spoon or fork, and sauté, stirring, until the meat loses its color, about 8 minutes. Add the remaining filling ingredients and cook, stirring, for about 3 minutes to blend the flavors. Turn the filling into a bowl and allow it to cool to room temperature.
Meanwhile, make the sauce:
Combine all the sauce ingredients in a small saucepan and bring to a simmer, stirring. Cover the sauce and keep it on a very low simmer while you assemble the rolls.
Preheat the oven to 350°F (177°C).
When the filling is cool, divide it among the slices of lamb, positioning it somewhat off-center and spreading it out, but not all the way to the edges. Roll the slices up, starting with the edges nearest the filling, and secure the open ends with small skewers, toothpicks, or kitchen twine. Place the rolls, seam side down, in a lightly oiled baking dish that will hold them snugly. Ladle the sauce over the rolls and transfer the dish to the oven. Bake the rolls, basting them from time to time, until tender, about 1 hour. Serve the rolls from the baking dish or transfer them to a warmed place.

Variations

You can substitute ground beef or ground turkey for the lamb if desired.
Add raisins or dried apricots to the filling for a touch of sweetness.
Experiment with different spices such as paprika, coriander, or turmeric for a unique flavor profile.

Cooking Tips & Tricks

Make sure to pound the lamb slices to an even thickness to ensure they cook evenly.

- Be careful not to overcook the lamb, as it can become tough and dry.

- Basting the lamb rolls with the sauce while baking will help keep them moist and flavorful.

Serving Suggestions

Serve the Lamb with Walnut Stuffing with a side of couscous or rice and a green salad for a complete meal. You can also serve it with roasted vegetables or a creamy polenta.

Cooking Techniques

Pounding the lamb slices to an even thickness helps them cook evenly and ensures a tender result.

- Basting the lamb rolls with the sauce while baking will keep them moist and flavorful.

Ingredient Substitutions

You can use ground beef or ground turkey instead of lamb.

- Pecans or almonds can be used in place of walnuts.

- Olive oil can be used instead of butter for a dairy-free option.

Make Ahead Tips

You can prepare the filling and sauce ahead of time and assemble the rolls just before baking. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Serve the Lamb with Walnut Stuffing on a platter garnished with fresh herbs and a drizzle of the sauce. You can also sprinkle some extra toasted walnuts on top for added crunch.

Pairing Recommendations

This dish pairs well with a full-bodied red wine such as Cabernet Sauvignon or Merlot. For a non-alcoholic option, try serving it with a fruity iced tea or sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 24g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains nuts (walnuts) and dairy (butter). It may also contain gluten if served with a side dish that contains gluten.

Summary

This dish is a balanced meal that provides a good amount of protein and healthy fats. It is relatively low in carbohydrates and calories, making it a nutritious choice for a satisfying meal.

Summary

Lamb with Walnut Stuffing is a flavorful and satisfying dish that is perfect for a special occasion or a cozy family dinner. With a delicious walnut filling and a savory tomato sauce, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was during a trip to the bustling markets of Istanbul, where the aroma of spices and sizzling meats filled the air. I was drawn to a small stall tucked away in a corner, where an elderly woman was selling an array of hand-written recipe cards. Intrigued, I approached her and she smiled warmly, inviting me to browse through her collection.

As I flipped through the cards, one in particular caught my eye. It was a recipe for Lamb with Walnut Stuffing, a dish I had never heard of before. The woman noticed my interest and began to tell me the story behind the recipe. She explained that it was a traditional Turkish dish, passed down through generations in her family. The combination of tender lamb and crunchy walnuts, seasoned with warming spices and fresh herbs, was a favorite among her loved ones.

I knew I had to try making this dish for myself, so I purchased the recipe card and thanked the woman for sharing a piece of her culinary heritage with me. Back at home, I gathered the ingredients and set to work in my kitchen. The smell of roasting lamb and toasting walnuts filled the air, transporting me back to the vibrant streets of Istanbul.

As the dish cooked, I couldn't help but reflect on the countless recipes I had collected over the years. Each one held a special place in my heart, a memory of where I had learned it and the people who had shared it with me. From my own mother's kitchen to cooking classes in far-off countries, each recipe had a story to tell.

The Lamb with Walnut Stuffing was no exception. As I took my first bite, I was struck by the rich flavors and textures that danced on my palate. The tender lamb, seasoned to perfection, melted in my mouth while the crunchy walnuts added a delightful contrast. The dish was a true masterpiece, a testament to the timeless art of cooking.

Over the years, I have made the Lamb with Walnut Stuffing countless times, each batch a little different from the last. Sometimes I add a pinch of cinnamon or a handful of dried apricots, experimenting with new flavors while staying true to the essence of the dish. It has become a staple at family gatherings and special occasions, a dish that never fails to impress.

As I sit here now, surrounded by the comforting smells of roasting meat and toasting nuts, I can't help but feel grateful for the journey that led me to this recipe. It is a reminder of the power of food to connect us to our past, to evoke memories and emotions that transcend time and place.

So here's to the Lamb with Walnut Stuffing, a dish that holds a special place in my heart and on my table. May it continue to bring joy and nourishment to all who taste it, just as it has for me. And may we always remember the stories behind the recipes, the people who shared them with us, and the love that goes into every bite.