Lamb dishes are very popular in Bulgarian cookery. In Sofia's gourmet restaurant "Beyond the alley, behind the cupboard", Stuffed Leg of Lamb is very popular with the guests.
Stuffed Leg of Lamb (serves four)
One leg of lamb, preferably fresh rather than frozen.
For the stuffing:
Garlic, celery, carrots, fresh mint, black peppercorns, salt, rosemary
For the sauce:
Dry white wine, celery, carrots, salt, pepper
Bone the leg of lamb using a sharp knife and carefully tenderise the meat. Then salt the leg of lamb and strew it with pieces of garlic, plenty of rosemary, black peppercorns, fresh mint, diced celery and carrots. Roll up the meat carefully. It is important that all of the stuffing is enveloped. Then bind together the roll of meat with twine and place it in a casserole. Add dry white wine, carrots, celery, garlic, salt and black peppercorns and cook in the oven for about an hour at 180 degrees celsius.
The cook of "Beyond the Alley behind the Cupboard" recommends serving the dish with crème fraîche and onions stuffed with celery, carrots and mushrooms.