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Recipe : *** Stuffed Shoulder Of Lamb

Stuffed Shoulder Of Lamb
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Course:
Main Dish

Practical information

  • Prep time
    10 min
  • Cooking
    1 h 40
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
lamb, Stuffed

Recipe's Ingredients

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  • 1 tablespoon of oil
  • 2 lambs kidneys
  • 2 hard boiled egg yolks crushed
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of concentrated tomato puree
  • 1 large clove of garlic peeled
  • salt and pepper
  • 1.5 kg boned shoulder of lamb
  • 50 g of butter.50 wholemeal bread
  • 50 g bacon rasher cut thick
  • 100 g coarse sausagemeat
  • 25 g finely chopped onions
  • 150 ml of white wine

  • Recipe preparation steps

  • 1
    Heat the oven to 180°C gas 4.
  • 2
    To make the stuffing: soak the bread in the wine and reduce to a puree with a fork.
  • 3
    Slice the kidneys into half and trim.
  • 4
    Cut the bacon into small cubes and fry until lightly coloured. In the same fat cook the kidneys gently until firm enough to chop. Chop coarsely and add to the bread, bacon cubes, sausage meat, crushed egg yolks, onion, parsley, tomato puree and half the crushed garlic. Season well and mix thoroughly.
  • 5
    Spread the lamb out flat cover with the stuffing and roll and tie securely with string.
  • 6
    Cut the rest of the garlic into slivers. Make several holes in the meat with a skewer and push the garlic into them.
  • 7
    Put the butter into a small deep roasting tin just large enough to hold the joint. Add the oil to prevent it burning during cooking.
  • 8
    Cook for 1 hour and a half basting frequently with the juices.
  • 9
    To serve place meat on a warm serving plate. Place the roasting dish over allow heat add 3 tablespoons of water and allow to bubble for a moment then serve with the meat.
  • Ready !