A recipe by Alexandro Papandreou

Potatoes stuffed with lamb, vegetables and paprika dip

Preparation time: 20 minutes Cooking time: 55-60 minutes For 2 servings


4 medium potatoes

700 g leg of lamb, boneless 

4 tbsp olive oil

2 tbsp slightly salted Lurpak® butter 

2 green onions, finely chopped

1 garlic clove, finely chopped

1 leek, finely chopped

1 red pepper, finely chopped

1 carrot, grated

100 ml white wine

150 ml chicken broth

zest of 1 lemon

juice of 1 lemon

For the paprika dip:

200 g fresh Arla® cream cheese

40 g olive oil

2 tsp sweet paprika

2 tsp sweet bukovo

2 pickles, sliced thin


freshly ground pepper



Wash the potatoes, cut in half lengthwise and using a spoon scoop out part of the flesh.

Put the potatoes in a pan lined with parchment paper, drizzle with some olive oil, season with salt and freshly ground pepper and bake in a preheated oven at 180 C, top and bottom, for 20 minutes.

On a cutting board and using a sharp knife cut the leg of lamb into small bite-sized pieces and put them in a bowl.

Heat up a large non-stick skillet on high heat and then add the olive oil.

Saute the lamb for 3-4 minutes until golden brown on all sides and season with salt and freshly ground pepper.

Add the salted butter with the vegetables; the finely chopped green onions, garlic, leek, red pepper and carrot and continue to saute for another 2-3 minutes.

Pour in the white wine and the chicken broth and once the liquids have reduced, remove the skillet from the heat, add the lemon juice and zest and stir one last time.