Braised Shoulder Of Lamb with Wild Garlic and Goat Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g oat cream cheese
- 20 g olives, pitted black
- 3 clove (s) garlic
- 250 ml lamb stock
- 100 ml red wine, stronger
- 20 g wild arlic, finely chopped
- 900 g shoulder lamb, loosened
- 30 g tomato (s), dried, cut into strips
- 20 ml oil for frying
- some juniper berries
- salt and pepper
- thyme
- rosemary
Print Recipe
Pin Recipe Instructions
- Mash the goat cheese with a fork. Quarter the olives and work them in with the thyme, wild garlic and tomatoes.
- Season the inside of the lamb shoulder with salt and pepper, brush with the goat cheese mixture, roll up and tie with string and season with pepper on the outside.
- Fry the meat all over in hot oil, deglaze with red wine. Add the rosemary, thyme, garlic, juniper berries and peppercorns. Pour lamb stock on top and cook in the oven at 175 ° C for 45-60 minutes.
- Let rest for 10 minutes at 70 ° C before serving, then remove the string from the meat, cut the meat into slices. Strain the sauce and thicken it lightly with starch.
- This goes well with young broad beans and roasted rosemary potatoes.
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