By Philippe Broad
PARIS, 11 APRIL 2011 This traditional French recipe for
roasted stuffed shoulder of lamb with an ample measure of garlic is an
intensely delicious way to celebrate Easter.
1 medium-sized Shoulder of Lamb, deboned
5 whole bulbs of
1 1/2 oz (30 g) Butter
5 oz (150 g) Spinach leaves
tablespoon Double Cream or Heavy Whipping Cream
3 1/2 fl oz (1 dl) hot
Pepper from the mill
1. Wash, dry and finely chop the spinach, together with 3 cloves of
garlic. Preheat the oven to Th 8 (450° F/230°C). Open out the shoulder,
season the inside with salt and pepper and then coat with the chopped
spinach and garlic. Roll the meat into a cylindrical shape and tie with
kitchen twine. Place in an oven dish, season with salt and pepper, and
drizzle with olive oil. Roast in the oven for 40 minutes.
2. Peel all the cloves of garlic. Place them in a deep pan with the
butter and hot water, and season with salt and pepper. Cover and allow to
sweat for 20 minutes over a gentle heat. Once cooked, place the garlic
cloves in a food processor and reduce to a fine purée. Add the cream,
correct the seasoning and keep warm.
3. When the meat is cooked, cut into thickish slices and serve with the
Any form of cooked beans will make an excellent accompaniment for this
dish, as will a spinach or varied green salad.
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