Peruvian Lamb Stuffed Bread (Lampreado)

Ingredients

• For the bread dough: For the bread dough:
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 tablespoon (12g) active dry yeast 1 tablespoon (12g) active dry yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• For the lamb filling: For the lamb filling:
• 1.5 pounds (680g) boneless lamb shoulder, diced 1.5 pounds (680g) boneless lamb shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• For garnish: For garnish:
• Fresh parsley, chopped Fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the lamb filling. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the diced lamb shoulder to the skillet and cook until browned on all sides. Stir in the cumin powder, paprika, dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let it cool slightly.
6. 6.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a rectangular shape, about 1/4 inch thick.
8. 8.
   Spread the lamb filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the second dough rectangle on top and seal the edges by pressing them together.
9. 9.
   Transfer the stuffed bread to the prepared baking sheet. Brush the top with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley.
12. 12.
    Slice and serve the Peruvian Lamb Stuffed Bread (Lampreado) warm, as a delightful main course or a satisfying snack.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful filling, choose boneless lamb shoulder and dice it into small pieces. Trim any excess fat before cooking.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date. If the yeast doesn't foam after dissolving it in warm water, it may be inactive, and the dough won't rise properly.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the lamb overnight in the spice mixture before cooking.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the lamb filling.
• Serve the Lampreado with a side of salsa criolla, a traditional Peruvian onion and tomato salad, for a refreshing contrast.
• Leftover Lampreado can be reheated in the oven or toaster oven to regain its crispiness.
• Experiment with different herbs and spices in the lamb filling to customize the flavors to your liking.

Serving advice

Serve the Peruvian Lamb Stuffed Bread (Lampreado) warm, either as a main course accompanied by a fresh salad or as a delightful appetizer for a gathering. Slice it into portions and enjoy the combination of tender lamb and fluffy bread.

Presentation advice

For an appealing presentation, place the whole Lampreado on a wooden cutting board and garnish it with sprigs of fresh parsley. Slice it at the table to reveal the savory filling and the golden crust.