Shoulder of Lamb Camargaise

Name: Shoulder of Lamb Camargaise
Yield: Serves 6 to 8
Cuisine: French
Ingredients: freshly ground black pepper; freshly grated gruyère; 6 black olives, pitted and cut in strips; 1 canned pimento, cut in thin strips; 3 tablespoons butter; 6 button mushroom caps, thinly sliced; 2 cloves garlic, smashed; 4 large carrots, chopped; salt; ½ pound risotto rice; 3 tablespoons olive oil; beurre manié (made by mashing equal quantities of butter and flour); 2 Spanish onions, chopped; ¾ pint dry white wine; mushroom stalks; bouquet garni; well-flavoured stock; 2 tablespoons tomato concentrate; butter; olive oil; salt and freshly ground black pepper; 1 shoulder of lamb

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 shoulder of lamb
salt and freshly ground black pepper
butter
olive oil
well-flavoured

Europe
France
Main course
Mediterranean

Method

Ask your butcher to bone lamb; do not let him tie it. Ask for bones. Season boned shoulder of lamb generously with salt and freshly ground black pepper. Place lamb in a porcelain or earthenware casserole with marinade ingredients. Marinate lamb in this mixture for at least 8 hours, turning meat from time to time.

Risotto Stuffing

Cook risotto rice i