Lamb meatloaf in a different way!

Lamb haggis is a traditional delicacy, often present at Easter feast tables. While the classic recipe is highly appreciated, we aim to bring a touch of originality with a 'different lamb haggis.' This variant is not only tasty but also a pleasant challenge for cooking enthusiasts, turning the preparation of this dish into a memorable experience.

Preparation time: 30 minutes
Baking time: 2 hours and 40 minutes
Total time: 3 hours and 10 minutes
Number of servings: 8

Ingredients

- 1 foreleg of lamb with ribs (approximately 1.5 kg)
- 300 g lamb offal (liver, hearts, lungs)
- 6 boiled eggs
- 2 bunches of green onions
- 2 bunches of green garlic
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- Salt and pepper, to taste
- 4 raw eggs
- 2 tablespoons Dijon mustard (ideally grainy for texture)
- 250 ml dry white wine

Preparation

1. Preparing the lamb: The first step is to butcher the lamb. This can be the most challenging part, so don't hesitate to ask someone experienced for help. It is important to carefully lift the meat from the ribs to avoid tearing it. If you lack experience, you can watch some online tutorials that can assist you.

2. Boiling the offal: In a large pot, bring the lamb offal to a boil. They will give an intense and deep flavor to your haggis. Boil them for about 30 minutes until tender. Make sure to drain them well after boiling.

3. Chopping the ingredients: Once the offal has cooled, chop it finely. In a large bowl, add the chopped offal, green onions, green garlic, dill, and parsley – all should be finely chopped. These greens will not only add flavor but also give a fresh look to the haggis.

4. Mixing the filling: Add the raw eggs to the mixture of greens and offal, seasoning with salt and pepper. Mix well to combine all the ingredients. The consistency should be homogeneous but not too liquid.

5. Filling the lamb: It’s time to fill the lamb with the prepared mixture. Start with a layer of filling, followed by a layer of chopped boiled eggs. Continue adding filling until the edge of the lamb, but be careful not to overfill it – the filling will expand during baking.

6. Closing and seasoning: Sew the opening of the lamb with kitchen twine or a needle, ensuring that the filling won’t leak during baking. Sprinkle salt, pepper, and rosemary over the entire surface of the lamb. A wonderful idea is to add a few thin slices of bacon on the ribs to prevent them from burning.

7. Baking: Preheat the oven to 200 degrees Celsius. Place the lamb in a baking tray and roast for 10 minutes at high heat to form a delicious crust. Then, turn down the heat and add the wine to the tray, allowing the lamb to bake at low heat (approximately 150 degrees Celsius) for 2 hours and 30 minutes. Baste it occasionally with the juices from the tray to keep it juicy.

8. Finishing: Ten minutes before removing the lamb from the oven, brush it with Dijon mustard. This will give it a distinctive flavor and a shiny appearance.

9. Serving: Once the lamb is ready, let it rest for 15 minutes before slicing. Serve it warm, alongside a fresh salad or mashed potatoes. This combination will highlight the rich flavors of the haggis.

Practical tips

- Offal: If you don’t like lamb offal, you can substitute with chicken liver for an easier-to-cook version.
- Greens: You can experiment with different herbs – basil or cilantro can add an interesting note.
- Variations: For a vegetarian version, you can use mushrooms and nuts instead of meat, creating a delicious and healthy filling.
- Storage: Lamb haggis keeps well in the fridge for 2-3 days and can be reheated in the oven.

Calories and nutritional benefits

A serving of lamb haggis contains approximately 350 calories, providing an excellent source of protein due to the lamb meat and eggs. Additionally, the greens add fiber and essential vitamins, while the mustard brings a boost of antioxidants.

Frequently asked questions

- Can I use other types of meat? Yes, you can use pork or chicken, adjusting the spices according to your taste.
- How can I prevent the haggis from drying out? Make sure to baste the haggis occasionally during baking and do not overcook it.
- What side dishes pair best? Haggis pairs wonderfully with fresh salads, mashed potatoes, or grilled vegetables.

Delicious combinations

To accompany this delicacy, you can serve a dry white wine or a light red wine, which will perfectly complement the rich flavors of the lamb. Additionally, a craft beer could be an interesting choice.

Personal note

Remember that cooking is an art, and every recipe is an opportunity to experiment and bring a little of your soul into each dish. So, don’t hesitate to add a personal touch and make this lamb haggis a unique recipe that becomes part of your culinary traditions. Enjoy your meal!

 Ingredients: the front leg of the lamb with ribs the innards of a lamb 6 boiled eggs green onion 2 bunches green garlic 2 bunches fresh dill 1 bunch fresh parsley 1 bunch salt pepper 4 raw eggs 2 tablespoons of Dijon mustard (the one with seeds) 250 ml of wine

 Tags:  lamb meatloaf lamb meat stuffed with traditional meat pie easter dishes