| 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 |
tb |
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 |
tb |
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 |
tb |
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
STUFFING
ROASTED VEGETABLES
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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