| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Gma3 | 1 | Servings |
INGREDIENTS
| 2 | Lamb shoulders, about 4 | |
| pound each | ||
| boned to make about | ||
| 2 pound each | ||
| 1/4 | c | Olive oil, plus extra as |
| needed | ||
| Salt and pepper to taste | ||
| 1 | T | Chopped fresh rosemary |
| 1 | c | Coarsely chopped carrots |
| 1 | c | Coarsely chopped celery |
| 1 | c | Coarsely chopped onion |
| 1/2 | Head garlic, 2 ounce | |
| 3 | T | Tomato paste |
| 4 | c | Chicken broth, or 2 cup |
| chicken | ||
| broth plus 2 cup | ||
| red wine | ||
| 1/2 | c | Pitted black olives, cut |
| into quarters | ||
| 2 | T | Olive oil |
| 1/2 | c | Pancetta, cut into small |
| pieces optional | ||
| 1 | Finely chopped onion, 6 | |
| ounce | ||
| 3 | c | Cubed bread |
| 1/2 | c | Pitted black olives, cut |
| into quarters | ||
| 2 | Eggs, lightly whisked | |
| 1/2 | c | Milk or cream |
| 1/2 | c | Finely chopped herbs, equal |
| parts Italian | ||
| parsley basil and | ||
| chives | ||
| Salt and pepper to taste | ||
| 1/4 | c | Olive oil |
| 1/2 | lb | New potatoes, cut into |
| sticks | ||
| 1/2 | lb | Baby carrots, peeled |
| 6 | oz | Fennel, trimmed and cut |
| into sticks | ||
| 6 | oz | Parsnips, peeled and cut |
| into | ||
| sticks | ||
| 6 | oz | New onions, trimmed and cut |
| in | ||
| half | ||
| 6 | oz | Artichoke hearts, cut in |
| half or | ||
| eggplant trimmed | ||
| into sticks | ||
| 1 | Head garlic, cloves trimmed | |
| but | ||
| unpeeled | ||
| 1/2 | c | Chicken stock |
| 4 | Basil leaves, cut in half 4 | |
| to 5 | ||
| Italian parsley leaves for | ||
| color |
INSTRUCTIONS
To prepare the lamb: Lay the boned lamb on a clean surface, skin side down. Divide the stuffing (see recipe inside) and spread half on each piece of lamb. Carefully roll to enclose the stuffing and tie with butcher's string. Rub a little olive oil over the lamb. Season with salt, pepper, and rosemary. Preheat oven to 350 degrees. In a roasting pan, heat 1/4 cup olive oil. Brown the lamb, turning to brown on all sides. Add coarsely chopped vegetables and garlic when lamb is almost browned and stir to coat well with oil. Stir in tomato paste and deglaze the pan with chicken stock. Reduce the liquid by half. Season with salt and pepper. Cover and braise in oven until meat is tender, about 1 hour and 45 minutes. To make stuffing: In a medium skillet, heat 2 tablespoon olive oil. Saute' onions until translucent. Transfer to large mixing bowl. Add olives, eggs, milk, and herbs. Toss to combine and add bread. Season lightly with salt and pepper and set aside. Meanwhile, roast the vegetables: Heat 1/4 cup olive oil in a large, oven-proof skillet. Add vegetables and unpeeled garlic cloves and saute' to heat through, turning vegetables occasionally. Season with salt and pepper. Pour in chicken stock and transfer to oven. Cook until tender, about 20 minutes, adding more stock if necessary. Remove from oven and stir in basil and parsley leaves. Keep warm. Remove lamb from pan and strain sauce into clean skillet, pressing down on the vegetables to get as much of the sauce as possible. Stir olives into the sauce and correct seasoning to taste. Keep warm. Cut away string around lamb and cut each shoulder into 8 slices. To serve, arrange assorted vegetables on each of 8 heated plates. Place 2 slices of lamb on the vegetables and spoon a little sauce over. Serve immediately. continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 14226
Calories From Fat: 8232
Total Fat: 928.6g
Cholesterol: 3474.3mg
Sodium: 31358.8mg
Potassium: 16048.3mg
Carbohydrates: 641.1g
Fiber: 167.4g
Sugar: 110.1g
Protein: 880.4g