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We had this with tiny new potatoes and peas for dinner on a weekend trip to Caen, and coaxed our hostess to give us her recipe. It was her stuffing and the wine that made the difference, and the atmosphere as well, I expect. Delicious.Prep. time and cooking time will depend on whether it was already boned or not and the weight of the joint. Worth it though, whatever.
- 1 lamb shoulder, boned (not too tough to bone it yourself if necessary)
- 2 ounces butter
- 4 fluid ounces white wine
- arrowroot or cornstarch, to thicken sauce
- 1 ounce butter
- 3 ounces breadcrumbs
- 1⁄2 lb ground pork
- 1 tablespoon parsley
- 1 teaspoon sage
- salt and black pepper
- 1 egg
- 1 grated cooking apple
- Mix all stuffing ingredients together and put into bone cavity.
- Tie the joint into a good shape and weigh.
- Put into oven-dish, dot with butter and pour the wine over the meat.
- Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
- Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
- Leave to rest for 15 minutes before carving.
- Skim fat and thicken pan-juices with arrowroot/cornstarch.