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Lamb with Walnut Stuffing

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By Carole Lalli

Posted July 23rd, 2007

This article is reprinted with permission from The International Meat Book, by Carole Lalli, (2005, William Morrow Cookbooks)

The International Meat Book

Servings:	4
Author Notes:	A specialty of southeastern Turkey, this dish's true origins are in Syria. A walnut and meat mixture is rolled up in lamb slices, which are then braised in a mild tomato sauce in the oven. The rolls are sometimes browned in a bit of olive oil before braising, but this step is not critical and can be skipped. Serve this with rice pilaf.
Ingredients:	8 slices of lamb from the leg, about 1/2 inch thick For the Filling: 2 tablespoons unsalted butter 1 medium onion, peeled and finely chopped 1 pound ground lamb 2 ripe tomatoes, peeled, seeded and chopped 1/3 cup toasted walnuts 2 tablespoons chopped fresh Italian parsley 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin pinch of cayenne pepper For the Sauce: 1/2 cup tomato puree 1 cup lamb or chicken broth 2 cloves garlic, peeled and minced 3 bay leaves, fresh of possible
Instructions:	Place the lamb slices between sheets of plastic wrap and pound them to a thickness of about 1/4 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 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. 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.