Epaule d’agneau farcie

Name: Epaule d’agneau farcie (Roast stuffed shoulder of lamb)
Cuisine: French
Ingredients: ½ Spanish onion, finely chopped and sautéed in 2 tablespoons butter; 1 tablespoon finely chopped parsley; 225 g/8 oz sausage meat; ½ Spanish onion, finely chopped and sautéed in 2 tablespoons butter; salt and ground black pepper; salt and ground black pepper; 1 shoulder of lamb; olive oil; black peppercorns; lemon juice; 1 egg, beaten; 2 tablespoons butter; plain flour; 225 g/8 oz spinach, chopped and sautéed in butter; 2 tablespoons olive oil; juniper berries; 225 g/8 oz spinach, chopped and sautéed in butter

Roast stuffed shoulder of lamb

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

1 shoulder of lamb
olive oil
salt and ground black pepper

Europe
France
Provence
Main course

Method

Ask the butcher to bone and trim a shoulder of lamb ready for rolling, but not to roll it.

Pre-heat the oven to slow (150°C, 300°F, Mark 2). Brush the lamb with olive oil and sprinkle with salt and pepper to taste. Sprinkle with lemon juice.