• Description:

    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.

  • Ingredients:

    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

  • Method:

    1. Blanch the carrot, beans, celery and red pepper in salted boiling water for 2 minutes. Refresh immediately under cold water, drain and set aside. Pat the meat dry with paper towels and put it on a clean surface. Cover with clingfilm and beat it with a meat mallet until about 1 cm thick.
    2. Rub the meat with salt and pepper on both sides.
    3. Mix the blanched vegetables, breadcrumbs, cheese, stock, garlic and herbs, season the mixture with salt and pepper and spread it evenly over the piece of meat.
    4. Roll up the meat, starting from the narrowest end. Secure with string.
    5. Heat the oil in a heavy based saucepan and brown the meat all over.
    6. Add the wine, reduce the heat and cook covered for about 2 hours.
    7. Turn the meat occasionally, adding a little boiling water if necessary.
    8. Remove the meat from the saucepan, wrap it in aluminium foil and leave it to rest for 15 min.
    9. Reduce the liquid in the saucepan to make a sauce.
    10. Carve the meat into slices and serve with roast tomatoes and fresh bread.