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Epaule D’agneau Farcie a la Provencale

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy, Grains Ideal, Home, Cooks 6 servings

INGREDIENTS

1 Lamb shoulder weighing 1-1.2kg
Salt and pepper
Pork caul
Oil – butter
1 sm Carrot; cut into mirepoix
1 md Onion; cut into mirepoix
1 sm Piec celery; cut into mirepoix
100 g Pork loin
100 g Pork throat
1 Egg
Chopped parsley
1 bn Basil
Thyme
Rosemary
50 g White bread soaked in milk and squeezed
; dry
12 Black olives; pitted, blanched
; well and cut in
; pieces
1 Red pepper; roasted, peeled and
; diced
1 Green pepper; roasted, peeled and
; diced
2 Cloves garlic; chopped
Salt and freshly ground pepper
1 100 gram sho grain rice
Cayenne pepper
1 Bouquet garni
25 g Pine nuts
350 g Chicken stock to cook the rice
1 dl White wine
4 dl Water
Parsley stems
2 Cloves garlic; up to 3
3 dl Lamb jus or veal stock
Salt and pepper
30 g Butter
30 g Sugar
50 g Red wine vinegar
50 g Roasted pine nuts
30 g Dried raisins soaked in water

INSTRUCTIONS

FILLING
LAMB JUS
ROMAN SAUCE
Bone the lamb shoulder, set the bones and trimmings aside. For the
stuffing, cook the rice in the chicken stock. Grind the pork loin and pork
throat. Mix together with the remaining filling ingredients. Lay the boned
shoulder flat, season and spread with the stuffing. Roll into a round and
wrap with the pork caul. Secure with kitchen string in a melon shape.
Heat the olive oil in a roasting pan. Lightly colour the shoulder on both
sides. Add the chopped bones around the shoulder and roast for 1 hour at
170C, basting often.
After 50 minutes, add the vegetables. Transfer the shoulder to a plate and
keep warm. Place the roasting pan on the stove top and lightly colour the
vegetables. Strain off any excess fat and deglaze the pan with water. Add
the garlic and parsley stems and cook for 30-40 minutes.
For the sauce, caramelise the sugar with some water in a small saucepan.
Deglaze with the vinegar. Cook the vinegar until reduced in volume by half.
Add the lamb jus and cook until reduced to the proper consistency and
flavour.
Season to taste with salt and pepper, and strain. Mix in the roasted pine
nuts and raisins.
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