CHATEAU LAFITE ROTHSCHILD
STUFFED SHOULDER OF LAMB
Ingredients
- 4 new turnips
- 250g young fresh peas
- 250g fresh broad beans
- 300g baby potatoes
- 1 carrot, 1 onion, 1 sprig thyme
- 1 clove garlic
- 1 small boned shoulder of lamb - about1kg
- 50 g smoked streaky bacon
- 150g veal
- 1 egg
- Stale bread
- 25cl milk
- 5 sprigs of flat-leaved parsley
- 4 new carrots
For 4 persons 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
