Lamb Crepinettes Recipes
ROASTED SHOULDER OF LAMB
Provided by Food Network
Time 4h35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.;
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- Heat half the duck fat or lard in a frying pan over medium-high heat, add onion and sauté until starting to turn golden (5-7 minutes). Spread over a plate to cool, then transfer to a bowl. Add lamb, pork, breadcrumbs, parsley, garlic, rosemary and quatre-épices, mix and season well, then divide into 8 meatballs. Gently remove caul fat from water and, working quickly so it doesn’t dry out, lay it flat on a work surface and cut out 8 rough 15cm squares, place a meatball in the centre of each and wrap to enclose, overlapping at the joins. Cover with plastic wrap and refrigerate.
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