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Roast Lamb en Croute
- Serves
6–8
- Difficulty
Medium
Published 1974
Ingredients
1 ¼ lb 100 g
Method
Ask the butcher to bone the shoulder of lamb. Wipe the meat and set aside while preparing the stuffing.
Trim and finely chop the mushrooms and add to the hot butter in a frying pan along with the chopped parsley. Fry quickly for a few moments just to cook the mushrooms lightly. Draw off the heat and season with salt and pepper. Spoon the mushroom mixture (leaving any juices behind in th
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