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Provencal Lamb Shoulder

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Provencal Lamb Shoulder is an amazingly delicious side dish recipe. Try this delicious Provencal Lamb Shoulder; I am sure you and your loved ones will always crave for more.
  Ground pork 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced or mashed
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Thyme 1⁄4 Teaspoon
  Pepper 1 Dash
  Egg 1
  Whole wheat bread slice 3
  Milk 2 Tablespoon
  Boneless lamb shoulder roast 3 Pound
  Olive oil 1

Lightly mix pork, garlic, chopped onion, olives, salt, thyme, pepper, egg (slightly beaten), bread (with the crusts trimmed and bread cut in 1/2-inch cubes), and milk.
Fill cavity in roast with this mixture; sew edges closed with string or heavy thread.
Rub olive oil lightly over surface of meat.
Place stuffed roast on rack in an uncovered roasting pan in a 325° oven for about 2 1/4 hours or until meat thermometer inserted in thickest part registers 170°.
Remove strings; place meat on a warm platter.
If you like, you may skim and thicken pan drippings to make a sauce.

Recipe Summary

Side Dish

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Provencal Lamb Shoulder Recipe