Anne Willan

Épaule de Mouton à la Béarnaise

Braised Stuffed Lamb with Peppers

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This shoulder of lamb is stuffed with bread-crumbs flavoured with garlic and parsley, rather than with the usual French meat stuffing.

Ingredients

l.8-kg shoulder of lamb, boned, with the bones

Method

Prepare the stuffing: soak the bread in the wine until softened. Meanwhile, heat the lard in a frying pan, add the garlic, shallots and parsley and sauté gently until soft but not brown. Squeeze out the excess liquid from the bread. Stir in the garlic mixture, egg yolk and plenty of salt and pepper. Leave to cool. Set the oven at hot (200°C/400°F).

Trim the skin and all but a thin layer