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Bistro Provence Stuffed Lamb Shoulder

Roasted lamb shoulder with prunes, served with ratatouille. Pair with: Clos de la Brosse, St Amour 2011
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Course Entrées
Servings 6

Ingredients
  

  • 1 boned lamb shoulder
  • 7 ounces veal shoulder
  • 3 1/2 ounces pork belly
  • 1 shallot
  • 1 teaspoon dried thyme leaves
  • 1 cup prunes
  • 3 sprigs rosemary
  • 1 bay leave
  • 2 sprigs lovage/celery
  • 2 1/2 tablespoons cognac
  • olive oil salt and pepper

Instructions
 

  • Finely chop the veal and pork belly. Peel and dice the shallot and mix with the diced meat. Add the thyme, chopped prunes, Cognac and season. Spread the stuffing on top of the boned lamb shoulder. Place the herbs in the center, letting them stick out on one side. Then rool up the meat which is filled with the stuffing, tie it up, brush it with olive oil and season. Roast in the oven for one hour at 350 degrees F. Slice and serve.
  • Bon appetit!
Keyword lamb
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