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SPRING RECIPE: STUFFED SHOULDER OF LAMB
with Garlic Purée

 

By Philippe Broad

PARIS, 8 APRIL 2013 — Here, from the notebooks of Culturekiosque's Cyberchef, Philippe Broad, is a traditional French recipe for roasted stuffed shoulder of lamb with an ample measure of garlic for the spring season.

Serves 4
 
Ingredients

1 medium-sized Shoulder of Lamb, deboned
5 whole bulbs of Garlic
1 1/2 oz (30 g) Butter
5 oz (150 g) Spinach leaves
1 tablespoon Double Cream or Heavy Whipping Cream
3 1/2 fl oz (1 dl) hot Water
Olive oil
Salt
Pepper from the mill

Preparation

Wash, dry and finely chop the spinach, together with 3 cloves of garlic. Preheat the oven to Th 8 (450° F/230°C). Open out the shoulder, season the inside with salt and pepper and then coat with the chopped spinach and garlic. Roll the meat into a cylindrical shape and tie with kitchen twine. Place in an oven dish, season with salt and pepper, and drizzle with olive oil. Roast in the oven for 40 minutes.

Peel all the cloves of garlic. Place them in a deep pan with the butter and hot water, and season with salt and pepper. Cover and allow to sweat for 20 minutes over a gentle heat. Once cooked, place the garlic cloves in a food processor and reduce to a fine purée. Add the cream, correct the seasoning and keep warm.

When the meat is cooked, cut into thickish slices and serve with the garlic purée.

Serving suggestion

Any form of cooked beans will make an excellent accompaniment for this dish, as will a spinach or varied green salad.



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