Provencal Lamb Shoulder Recipe
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.
Ingredients
1/2 pound ground pork
1 clove garlic, minced or mashed
1/4 cup finely chopped onion
1/2 cup sliced pimiento-stuffed green olives
1/4 teaspoon each salt and whole thyme
Dash pepper
1 egg
3 slices whole wheat bread
2 tablespoons milk
3 pound boned lamb shoulder roast
Olive oil
Directions
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.
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.
