Rolled lamb shoulder, stuffed with prunes and almonds
Preparation time: 15 min
Cooking time: 1h min
- 1 boneless lamb shoulder
- 5 oz pitted prunes
- 8 oz almonds
- 14 fl oz veal stock
- Salt & pepper
Spread the boneless lamb shoulder on a board.
Salt and pepper the meat, then place the prunes and the almonds lengthwise, and along the bottom. This should make 2 lines, side by side.
Roll the meat, starting from the bottom up, then tie it up.
Heat the oven dish to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
Brown the lamb shoulder on each side, then place it on the grill, off the heat.
Preheat the oven to 350°F (180°C).
Roast the lamb, in the oven dish, for 45 min.
When done, remove the grill with the lamb (this will allow the meat to rest) then deglaze the oven dish will the veal stock to make a sauce.
Remove the string and slice the lamb. Serve with the sauce.
Tip: To accompany the lamb, you can add potatoes to the dish at the same time as the meat.