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Comunitat Valenciana



Ingredients for 4 people: 1 rack of suckling lamb, deboned ½kg of baking potatoes 200g of red cabbage ½dl of olive oil pepper salt For the stuffing: 200g of lamb 150g of spinach 30g of pine nuts 5g of truffle 300g of cream 1 egg white pepper salt


Lay out the deboned rack of lamb. For the stuffing, mince the lamb and add the egg white, pepper and salt. Add the cream and mix well until it is all bound together. Add the pine nuts, the spinach and the chopped truffle. Put the stuffing into the rack, roll it up and tie it. Brown the meat and finish in the oven. Cut into slices, put on the plate and add the garnish.

More information

Recipe information

  • Category: Second course
  • Cooking time: between 30 minutes and 1 hour
  • Price: Average
  • Season: All year round

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