Stuffed Leg of Lamb (Fakdeh Mehshi Khodra) Recipe

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Stuffed Leg of Lamb (Fakdeh Mehshi Khodra)
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Ingredients
19
Count
Nutrition
1044
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 400°F. Line a roasting pan with four layers of aluminum foil, each three times the length of the pan, with two layers extending crosswise across the pan.
  2. Combine the parsley, mint, garlic, carrots, and jalapeño in a medium bowl and stir together. Set aside.
  3. Lay the lamb flat on a clean work surface. In a small bowl, mix together the allspice, cardamom, nutmeg, cloves, salt, and pepper. Rub this spice mix all over both sides of the lamb. Spoon the reserved herb mixture down the middle of the lamb (there may be too much — pack in as much as possible). Roll the lamb up over the stuffing and secure it with lengths of kitchen string tied around it every few inches.
  4. Arrange the onions, cinnamon stick, and bay leaves in the foil-lined pan. Sprinkle the vinegar over all. Place the meat on top, and wrap it tightly in the foil. Pour enough water into the pan to fill it to about 1 inch. Bake for 3 hours, adding water to the pan every hour if necessary to maintain the level. The lamb should be very tender and browned.
  5. Remove the pan from the oven and pour off the water. Carefully open the foil, standing far away from it to avoid the steam. Ladle as much liquid as you can out of the foil and into a small saucepan. Reseal the foil to keep the meat warm. Add the red wine to the broth in the saucepan and bring to a boil over high heat. Whisk in the flour and cook until the sauce is smooth and has thickened a bit, 8 minutes. Remove from the heat.
  6. Transfer the lamb to a serving platter by sliding two lunch plates underneath it, on either side, to lift it out of the foil. Cut away the string. Arrange the onions around the lamb. Slice the lamb into 1/2-inch-thick pieces, and serve with the red wine sauce on the side.
  7. Tip:
  8. To peel garlic, soak as many cloves as you need—or several heads for later use—in a bowl of warm water for 30 to 60 minutes. The peels should then come off effortlessly. If you are not using them immediately, place the peeled cloves in a plastic or glass container with a tight-fitting lid, cover them with a dry paper towel, and close the container tight. The garlic cloves will keep, refrigerated, for up to 10 days.
  9. Rather than using a press, I prefer to pound garlic cloves to a paste with a mortar and pestle. To do this, add a pinch of salt for every 3 cloves and pound until the garlic is smooth and creamy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1043.77 Kcal (4370 kJ)
Calories from fat 616.34 Kcal
% Daily Value*
Total Fat 68.48g 105%
Cholesterol 224.53mg 75%
Sodium 1153.34mg 48%
Potassium 1805.57mg 38%
Total Carbs 35.07g 12%
Sugars 13.06g 52%
Dietary Fiber 8.21g 33%
Protein 61.72g 123%
Vitamin C 22.6mg 38%
Vitamin A 1.9mg 63%
Iron 7.4mg 41%
Calcium 165.7mg 17%
Amount Per 100 g
Calories 154.69 Kcal (648 kJ)
Calories from fat 91.34 Kcal
% Daily Value*
Total Fat 10.15g 105%
Cholesterol 33.28mg 75%
Sodium 170.93mg 48%
Potassium 267.59mg 38%
Total Carbs 5.2g 12%
Sugars 1.93g 52%
Dietary Fiber 1.22g 33%
Protein 9.15g 123%
Vitamin C 3.3mg 38%
Vitamin A 0.3mg 63%
Iron 1.1mg 41%
Calcium 24.6mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.8
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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