Epaule d'agneau farcie a la provencale
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lamb shoulder weighing 1-1.2kg | |
| Salt and pepper | ||
| Pork caul | ||
| Oil - butter | ||
| 1 | small | Carrot; cut into mirepoix |
| 1 | medium | Onion; cut into mirepoix |
| 1 | small | Piec celery; cut into mirepoix |
| 100 | grams | Pork loin |
| 100 | grams | Pork throat |
| 1 | Egg | |
| Chopped parsley | ||
| 1 | bunch | Basil |
| Thyme | ||
| Rosemary | ||
| 50 | grams | White bread soaked in milk and squeezed |
| ; dry | ||
| 12 | Black olives; pitted, blanched | |
| ; well and cut in | ||
| ; pieces | ||
| 1 | Red pepper; roasted, peeled and | |
| ; diced | ||
| 1 | Green pepper; roasted, peeled and | |
| ; diced | ||
| 2 | Cloves garlic; chopped | |
| Salt and freshly ground pepper | ||
| 1 | 100 gram sho grain rice | |
| Cayenne pepper | ||
| 1 | Bouquet garni | |
| 25 | grams | Pine nuts |
| 350 | grams | Chicken stock to cook the rice |
| 1 | decilitre | White wine |
| 4 | decilitres | Water |
| Parsley stems | ||
| 2 | Cloves garlic; up to 3 | |
| 3 | decilitres | Lamb jus or veal stock |
| Salt and pepper | ||
| 30 | grams | Butter |
| 30 | grams | Sugar |
| 50 | grams | Red wine vinegar |
| 50 | grams | Roasted pine nuts |
| 30 | grams | Dried raisins soaked in water |
Directions
FILLING
LAMB JUS
ROMAN SAUCE
Bone the lamb shoulder, set the bones and trimmings aside. For the stuffing, cook the rice in the chicken stock. Grind the pork loin and pork throat. Mix together with the remaining filling ingredients. Lay the boned shoulder flat, season and spread with the stuffing. Roll into a round and wrap with the pork caul. Secure with kitchen string in a melon shape.
Heat the olive oil in a roasting pan. Lightly colour the shoulder on both sides. Add the chopped bones around the shoulder and roast for 1 hour at 170C, basting often.
After 50 minutes, add the vegetables. Transfer the shoulder to a plate and keep warm. Place the roasting pan on the stove top and lightly colour the vegetables. Strain off any excess fat and deglaze the pan with water. Add the garlic and parsley stems and cook for 30-40 minutes.
For the sauce, caramelise the sugar with some water in a small saucepan.
Deglaze with the vinegar. Cook the vinegar until reduced in volume by half.
Add the lamb jus and cook until reduced to the proper consistency and flavour.
Season to taste with salt and pepper, and strain. Mix in the roasted pine nuts and raisins.
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