Stuffed Lamb Shoulder With Garlic Sauce
photo by Food.com
- Ready In:
- 3hrs 5mins
- 1 carrot, finely chopped
- 1 leek, finely chopped
- 1⁄2 celery root, peeled and finely chopped
- 1⁄4 cup celery leaves, chopped
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh chervil
- 3 garlic cloves, cut in half
- 4 cups veal stock
- 1 head garlic, cut in half
- kosher salt & freshly ground black pepper
- 2 tablespoons butter, for finishing sauce
- 1 (4 lb) boneless lamb shoulder
- canola oil, for searing lamb
- special equipment: butcher's string
For the stuffing:
- In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
- Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper.
- With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
For the lamb:
- Preheat the oven to 350 degrees F.
- In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
- Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm. Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.
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RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.