It wouldn't be rash to conclude that I rather like boning, stuffing and tying up all manner of meats and fish, wrong as that somehow sounds. As we were perusing the grocery aisles this weekend gone, a sudden fancy for lamb overtook us and we could not resist a half shoulder. We went home to consult Larousse and chose this recipe as we had chipolatas to hand (yeah, can't live without sausages). In short, the lamb is boned and the meat cut open like a book and a sausagemeat, liver, rosemary, garlic and parsley mix is spread on its open face. The book is then shut and tied up neatly, seared in goosefat (with 8 blanched garlic cloves) and roasted in a 230degree oven for 40 minutes. In true Larousse style, the recipe was concise - but to try this recipe, a clean oven and good candles (Jo Malone or Penhaligon's) are non negotiable or expect smoke billowing in the kitchen and hair...
Done right, the Larousse does not disappoint:
0.7kg lamb shoulder
12 garlic cloves
30gm parleys (including stalks) and process this together with
250gm sausage meat
100gm pork liver (if not just use 350gm sausage meat)
Small bunch of rosemary, chopped
1 tbsp goose far
2 tbsp fresh ground black pepper
1 tbsp salt
I don't like lamb v much. But your lamb looks delicious. 😄
ReplyDeleteDid you try out roast duck? Maybe can try out roast pork.