SHOULDER OF LAMB
This rolled shoulder of lamb recipe is filled with crunchy strips of veggies, making this rewarding dish a delightful alternative to the potato-based roast. You'll have fun creating the perfect mouthful with every bite, balancing the different flavours and textures just the way you envisioned it. The right combination of herbs and wine really rounds off this impressive cut of meat, just remember to cook it for the full 2 hours to ensure that it’s tender.
1 carrot: peeled and diced
100 g green beans; cut into shorter lengths
2 celery stalks; chopped
1 small red pepper; diced
Salt and freshly ground black pepper
700 g shoulder of lamb; deboned
500 ml fresh white breadcrumbs
40 ml grated Parmesan cheese
50 ml beef stock
1 garlic clove; chopped
15 ml chopped fresh parsley
1 ml chopped fresh thyme
30 ml olive oil
250 ml red wine
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