Lamb Normande

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.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 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

• STUFFING

• 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

Directions

1. Mix all stuffing ingredients together and put into bone cavity.
2. Tie the joint into a good shape and weigh.
3. Put into oven-dish, dot with butter and pour the wine over the meat.
4. Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
5. Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
6. Leave to rest for 15 minutes before carving.
7. Skim fat and thicken pan-juices with arrowroot/cornstarch.