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Рецепт Lamb Shoulder With Prune And Cognac Stuffing
by Global Cookbook

Lamb Shoulder With Prune And Cognac Stuffing
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  Порций: 6

Ингредиенты

  • 2 Tbsp. butter
  • 1/2 c. coarse fresh breadcrumbs
  • 2 Tbsp. extra virgin olive oil, plus more for brushing lamb
  • 1 x onion, minced
  • 3 clv garlic, chopped
  • 1/4 c. whole prunes
  • 1/2 c. prunes, diced
  • 3/4 c. cognac
  • 1 Tbsp. minced fresh rosemary
  • 1/4 c. minced fresh mint
  • 1/4 c. minced flat-leaf (Italian) parsley
  • 1/4 c. pine nuts, toasted Coarse salt and freshly cracked black pepper
  • 1 x 3 pound boneless lamb shoulder, fat trimmed

Инструкции

  1. Preheat oven to 425 degrees F.Heat butter in a medium skillet on medium heat.
  2. Add in the breadcrumbs and toast, stirring, occasionally, about 1 to 2 min or possibly till golden brown and crisp.
  3. In a medium skillet, heat 1 tbsp. extra virgin olive oil over medium-low heat.
  4. Add in the onion and garlic and cook till softened, about 6 min.
  5. In a separate small saucepan, heat the prunes and the cognac over low heat till gently simmering.
  6. Continue gently simmering about 15 min or possibly till the prunes have absorbed the liquid.
  7. Add in the onions and garlic, 1/2 tbsp rosemary (reserve the remaining rosemary for sprinkling over the lamb) and the mint and parsley to the prunes and combine with the toasted breadcrumbs and toasted pinenuts.
  8. Season with salt and pepper.
  9. Cold mix to room temperature.
  10. Lay lamb shoulder flat on a board.
  11. Season both sides with salt and pepper.
  12. Spread the prune mix on the inside centre of lamb.
  13. Roll lamb up and tie it at intervals of 2 inches.
  14. Put lamb on a rack in a roasting pan and brush it with the remaining 1 tbsp. extra virgin olive oil.
  15. Sprinkle it with the remaining 1/2 tbsp. rosemary.
  16. Roast lamb for 30 min.
  17. Reduce oven to 400 degrees F.Roast for about 1 hour or possibly till a thermometer inserted in the centre reaches 160 degrees F. Remove lamb from oven.
  18. Let rest, loosely covered in foil, 15 min.
  19. Slice lamb and serve.
  20. This lamb is so delicious I couldn't stop eating it. Ask your butcher to take out the bones and trim the fat from the lamb for you. You can always substitute a 3-lb. piece of boneless lamb leg.
  21. Yield is 6 servings.