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Stuffed shoulder of lamb recipe
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IngredientsEpaule d Agneau Farcie Stuffed shoulder of lamb recipe To serve 6 1 .5 kg / 3½ lbs boned shoulder of lamb 50g of butter 1 dessert spoon of oil To make the stuffing 50g wholemeal bread 150ml / 1/4 pint of white wine 2 lambs kidneys 50g bacon rasher cut thick 100g coarse sausagemeat 2 hard boiled egg yolks crushed 25g finely chopped onions 1 tablespoon of chopped parsley 1 tablespoon of concentrated tomato puree 1 large clove of garlic peeled salt and pepper Heat the oven to 180c or 350f gas 4. To make the stuffing soak the bread in the wine and reduce to a puree with a fork. Slice the kidneys into half and trim. 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. Spread the lamb out flat cover with the stuffing and roll and tie securely with string. Cut the rest of the garlic into slivers. Make several holes in the meat with a skewer and push the garlic into them. 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. Cook for 1½ hours basting frequently with the juices. 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. Stuffed Shoulder of Lamb Holiday cottages to rent in Brittany
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