Perna de Borrego Recheada com Cogumelos é um prato festivo e indulgente, que eleva a carne tenra do borrego com um recheio sofisticado de cogumelos e foie gras. O cozinhado lento no forno garante uma carne suculenta, enquanto o molho reduzido com aguardente e o acompanhamento de abóbora e pimentos com um toque de canela completam uma refeição rica e memorável, ideal para ocasiões especiais.

Ingredientes

  • 1 perna de borrego desossada, limpa de peles e gorduras
  • Sal grosso q.b.
  • 4 dentes de alho
  • 200 g de cogumelos laminados
  • 1 colher de sopa de manteiga
  • 50 g de foie gras
  • 1 cálice de aguardente velha (para o recheio)
  • Pimenta preta moída na ocasião q.b.
  • 2 dl de vinho branco seco
  • Grãos de pimenta preta q.b.
  • Nozitas de manteiga q.b.
  • 1 cálice de aguardente velha (para o molho)
  • 2 cebolas picadas
  • 4 dentes de alho picados
  • 1 ramo de salsa
  • 1 colher de sopa de manteiga
  • 2 colheres de sopa de azeite virgem
  • Sal e pimenta preta q.b.
  • 2 kg de abóbora amarela cortada aos pedaços
  • 3 pimentos verdes assados, sem pele e cortados às tiras
  • Canela q.b.

Preparação

  1. Desossei a perna de borrego, limpei de peles e gorduras e esfreguei-a com sal grosso esmagado com os dentes de alho.
  2. Costurei a perna de borrego com agulha e linha grossas, deixando apenas um buraco para o recheio.
  3. Salteei os cogumelos na manteiga até começarem a secar. Juntei o foie gras e a aguardente. Temperei com sal e pimenta e deixei evaporar.
  4. Recheei a perna de borrego, fechei com linha e levei a assar num tabuleiro com o vinho branco, grãos de pimenta preta e nozitas de manteiga, em forno muito quente durante 5 minutos de cada lado. Depois, reduzi o lume e deixei assar mais 45 minutos.
  5. No final, coei o molho, levei ao lume com mais um cálice de aguardente velha e deixei reduzir. Rectifiquei temperos.
  6. Preparei a guarnição: levei ao lume as cebolas, alhos, salsa, manteiga, azeite, sal, pimenta e a abóbora. Tapei e estufei lentamente, sacudindo de vez em quando. Juntei os pimentos e deixei evaporar o líquido.
  7. Polvilhei a mistura de abóbora e pimentos com um pouco de canela.
  8. Retirei as linhas da perna de borrego, fatiei, reguei com o molho e servi guarnecida com a abóbora e os pimentos estufados.

For our English-speaking culinary enthusiasts, prepare for a truly exceptional dish! Here is the translated recipe for this exquisite Portuguese Stuffed Leg of Lamb, perfect for a celebration.

Stuffed Leg of Lamb with Mushrooms

This Stuffed Leg of Lamb with Mushrooms (Perna de Borrego Recheada com Cogumelos) is a truly impressive and luxurious dish, perfect for a special occasion or a festive gathering. It elevates the tender, succulent meat of lamb with a sophisticated stuffing of earthy mushrooms and rich foie gras, creating a symphony of flavours and textures. The slow roasting process ensures the lamb is incredibly juicy and flavourful, while the accompanying sauce and vegetable garnish complete a truly memorable meal.

The preparation of this dish involves several key steps that contribute to its exquisite flavour. The lamb leg is carefully deboned and then rubbed with a mixture of coarse salt and garlic, allowing these foundational flavours to penetrate deeply. The stuffing itself is a highlight: sautéed mushrooms are combined with decadent foie gras and a splash of aged brandy, adding a depth of umami and a subtle boozy warmth that complements the lamb beautifully. Sewing the lamb shut before roasting ensures the stuffing remains securely inside, keeping the meat moist and infused with the rich filling.

The roasting method, starting with a high heat and then reducing it, helps to create a lovely crust while allowing the lamb to cook evenly to a tender finish. The pan juices, deglazed with white wine and aged brandy, form a luscious sauce that is the perfect accompaniment. The side dish of stewed pumpkin and roasted bell peppers, subtly spiced with cinnamon, adds a wonderful sweetness and earthy balance to the rich lamb, making this a well-rounded and truly indulgent culinary experience.

Ingredients

  • 1 leg of lamb, deboned, trimmed of skin and excess fat
  • Coarse sea salt, to taste
  • 4 cloves of garlic
  • 200g sliced mushrooms (such as cremini or button)
  • 1 tbsp butter (for stuffing)
  • 50g foie gras (or rich pâté, optional)
  • 1 shot (cálice) of aged brandy (for stuffing)
  • Freshly ground black pepper, to taste
  • 200ml (2 dl) dry white wine
  • Black peppercorns, to taste
  • Small knobs of butter, to taste
  • 1 shot (cálice) of aged brandy (for sauce)
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1 sprig of parsley
  • 1 tbsp butter (for garnish)
  • 2 tbsp virgin olive oil
  • Salt and black pepper, to taste
  • 2 kg yellow pumpkin (butternut squash or similar), cut into pieces
  • 3 roasted green bell peppers, peeled and cut into strips
  • Cinnamon, to taste

Preparation

  1. Prepare the lamb: Debone the leg of lamb, trim off any skin and excess fat. Crush the garlic cloves with coarse sea salt and rub this mixture all over the lamb.
  2. Using a large needle and thick thread, sew up the lamb leg, leaving one opening for the stuffing.
  3. Prepare the stuffing: In a frying pan, sauté the sliced mushrooms in 1 tablespoon of butter until they begin to dry out. Add the foie gras and a shot of aged brandy. Season with salt and pepper. Cook until the brandy has evaporated.
  4. Stuff the lamb: Carefully fill the lamb leg with the mushroom and foie gras mixture. Close the remaining opening by sewing it shut.
  5. Roast the lamb: Place the stuffed lamb leg in a roasting pan. Pour the white wine over it, scatter black peppercorns, and dot with small knobs of butter. Roast in a very hot oven (around 220°C/425°F) for 5 minutes per side. Then, reduce the oven temperature to moderate (around 180°C/350°F) and continue to roast for another 45 minutes, or until cooked to your desired doneness.
  6. Prepare the sauce: Once the lamb is cooked, remove it from the roasting pan and keep warm. Strain the pan juices into a small saucepan. Add another shot of aged brandy and bring to a simmer over high heat, reducing the sauce until it slightly thickens. Adjust seasoning as needed.
  7. Prepare the garnish: In a large pot or deep frying pan, combine the chopped onions, minced garlic, parsley sprig, 1 tablespoon of butter, 2 tablespoons of olive oil, salt, pepper, and the cut pumpkin pieces. Cover and stew slowly, shaking the pot occasionally, until the pumpkin is tender. Add the roasted bell pepper strips and cook until any liquid has evaporated.
  8. Sprinkle the pumpkin and pepper mixture with a little cinnamon.
  9. To serve: Remove the threads from the lamb leg. Slice the lamb and arrange it on a serving platter. Drizzle generously with the prepared sauce. Serve immediately, garnished with the stewed pumpkin and bell peppers.