Recipe

Sausage And Sage Stuffed Lamb With Brandy Sauce Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 11 months ago Savory and tender lamb legs, stuffed with fresh sausage and flavored with fresh sage leaves, marinated in wine and then baked until tender. Brandy gives a nice and rich twist to the sauce. Prep:10m Cook:90m Servings:6	Inmaculada
	lamb sage easy savory

Cheese Baked Potatoe

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Ingredients

2 lamb legs, about 2 pounds each, boned

12 fresh sage leaves

1 pound fresh sausage

2 Tbsp sherry vinegar

1 cup white dry wine

1/2 cup brandy

2 cups meat broth

¼ cup extra virgin olive oil

salt and pepper to taste

Directions

Rinse and pat dry legs. Chop sage leaves and rub inside and outside the legs. Stuff legs with sausage. Season meat with salt and pepper to taste. Tightly tie legs with cooking string. Place lamb into a fitting pan and add vinegar and dry wine. Cover tightly and let rest in the fridge for at least 4 hours, better if prepared the day before.

When ready to cook, take lamb out of the marinating liquid and pat dry. Discard marinate.

Preheat oven to 375ºF

Heat olive oil in a skillet and brown lamb.

Arrange browned lamb on a baking pan and pour brandy and broth over meat. Cover with foil and bake for about 1 hour. Uncover and bake for an additional ½ hour or until tender, adding more broth if lamb becomes too dry, basting frequently.

When tender, take it from the oven and let rest at least 15 minutes before slicing.

While meat is resting, heat 1 cup of the baking juices in a pan (adding water if necessary) and take it to a low boil, until sauce starts to thick and covers the back of a spoon. You can use a little cornstarch to thicken it. Season sauce with salt and pepper to taste.

Serve lamb with the sauce. Cheese baked potatoes and grilled eggplant goes great with lamb.

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