Braised Lamb with Herb Stuffing

Name: Braised Lamb with Herb Stuffing
Ingredients: 100 g fresh breadcrumbs; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 egg, lightly beaten; 2 kg shoulder of lamb; 4 tbsp chopped fresh herbs; 2 garlic cloves, finely chopped; 1 shallot, finely chopped; 2 tbsp olive oil; 100 g baby onions, peeled; 300 ml brown stock; 3 carrots, sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Ingredients

2 kg shoulder of lamb
4 tbsp chopped fresh herbs
2 g

Main course

Method

Bone the lamb and finely chop the meat trimmings. Combine the chopped meat with the herbs, garlic, shallot, breadcrumbs and seasoning, then bind with the egg. Spread the mixture over the meat, roll and tie, then season and brown in hot oil in a flameproof casserole. Add the onions and stock, cover and braise at 170°C for 1½-2 hours, adding the carrots for