Neck of lamb stuffed

Ingredients

Of stuffing a neck lamb without skin 2 tablespoons olive oil 1 onion chopped coarse 4 garlic rings 2 green apple, peeled and cut in small cubes 1 teaspoon cinnamon, crushed Salt and pepper 1 / 2 teaspoon cloves crushed 1 / 4 teaspoon nutmeg, ground 1 teaspoon rosemary (rosemary), fresh minced 1 cup lamb minced 1 / 2 cup peanut peeled true 1 / 4 cup crackers (bread, dry ground) 1 egg scrambled to cook up the neck 2 Islands, peeled and cut loops 2 sticks celery large pieces 1 onion large pieces 3 Cardamom (Hill) is true 2 Paper Laurel (Laura) 3 cloves true 4 true black pepper 6 cups water cut bone (optional)

Way
- Heat oil in a frying pan on medium heat and add onion, garlic and apples, stirring for 5 minutes and season the mixture with cinnamon, cloves, salt, pepper, nutmeg and rosemary. - Cover pan and reduce heat and leave the mixture for 10 minutes and then lifted aside to cool. - Mix the meat with chopped peanuts in a deep bowl and add the onion and apple mixture and divide the mixture of two parts. - Add the breadcrumbs, eggs, flour to one part and mix filling ingredients until well overlap and become coherent. - Spread the neck of lamb meat and season with salt and pepper and put padding and settled. - Damage to the neck in the form of a cylinder so that the filling in and sprinkle a little salt and pepper from the outside and connects a string thick bear the heat and damage the plastic or foil paper aluminum. - The components are placed in a pot of boiling neck on medium heat and leave even begin to boil then add the stuffed neck (make sure to wrap well) taking into account the de-REM (butter) as the back and leave for 40-60 minutes or until full maturity. - Heat oil in a frying pan on medium heat and add the remaining part of the apple mixture with the meat and stir well for 10 minutes or until cooked and then put aside. - Leave the neck to cool slightly and then removed the string and cut into rings and served with Almarenara sauce (see recipe in the same section) and vegetables, grilled and placed in the filling side dish.