STUFFED SHOULDER OF LAMBCHATEAU LAFITE ROTHSCHILD STUFFED SHOULDER OF LAMB

STUFFED SHOULDER OF LAMBCHATEAU LAFITE ROTHSCHILD STUFFED SHOULDER OF LAMB image

Yield 4 persons

Number Of Ingredients 13

*1/2 Lb young fresh peas
*1/2 Lb fresh broad beans
*3/4 Lb baby potatoes
*1 carrot, 1 onion, 1 sprig thyme
*1 clove garlic
*1 small boned shoulder of lamb about 2 1/5 Lbs
*0.10 lbs smoked streaky bacon
1/3 Lb veal
*1 egg
*Stale bread
*9. oz milk
*5 sprigs of flat-leaved parsley
*4 new carrots

Steps:

Preparation time: 1 hour | Cooking time: 1h15 Bone the shoulder and keep the bones. Chop the veal and the bacon in small pieces. Add the bread with the crusts removed and soaked in milk, the egg, chopped parsley, salt and pepper. Peel the carrots and turnips, blanch the beans and peas, wash the baby potatoes. Flatten out the shoulder, season with salt and pepper, shape the stuffing into a roll and place it on the widest part, roll and tie with string. Cook the carrots and turnips in a small amount of liquid "à l'étouffée", cook the potatoes in a stewing pan. Brown the shoulder on all sides, then place in the oven for 30 minutes at 175°C. Make a jus with the carrot, onion, sprig of thyme and garlic clove. Slice the meat, arrange the vegetables and pour over the jus. Serve with a twenty year-old Château Lafite Rothschild