Dinner Dish: Paris Cooking Class – Stuffed Lamb Shoulder

Instructions

1. Brown the pine nuts in a pan.
2. Let the rocket leaves soften for one minute in a pan with a little olive oil.
3. Peel and chop the onion.
4. Grate the sheep cheese.
5. In a bowl, combine the cream cheese and egg. Add the onion, pine nuts, sheep cheese, salt, and pepper.
6. On the flat shoulder of lamb, spread the mixture, and then fold the sides of the lamb toward the center. Roll up the lamb and tie.
7. Sprinkle the roast with olive oil. Salt and paper and let brown on all sides in a casserole dish. Add the bones, about 5 cups of hot water, and cook 15-20 minutes. Turn occasionally.
8. Remove the bones and let it stand for five minutes before carving.
9. Serve immediately with seasonal vegetables and the cooking juice.