By Philippe Broad
PARIS, 8 APRIL 2013 Here, from the notebooks of
Culturekiosque's Cyberchef, Philippe Broad, is a traditional French
recipe for roasted stuffed shoulder of lamb with an ample measure of
garlic for the spring season.
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
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.
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.
When the meat is cooked, cut into thickish slices
and serve with the garlic purée.
Any form of cooked beans will make an excellent accompaniment for this
dish, as will a spinach or varied green salad.