The Press and Journal (Aberdeen and Aberdeenshire)
Uisdean’s stuffed rolled shoulder of lamb
INGREDIENTS SERVES 4
1 portion of lamb shoulder, boned out with fat and sinew trimmed and flattened
2 small carrots, roughly chopped 4 cloves of garlic 4 sprigs of rosemary 1 celery stick, roughly chopped 1 bay leaf
1 bouquet garni
1 glass Chianti wine
Lay the meat flat and place the garlic and rosemary on top, then season with salt.
Roll the meat around the garlic and rosemary.
Truss the lamb securely with cooking string, ensuring that it is completely sealed. Tie the ends to ensure that the garlic and rosemary doesn’t get squeezed out.
Heat oil in a frying pan and sear the meat on all sides.
Transfer to a pot with a tightly closing lid. Add the bouquet garni, wine, bay leaf, vegetables, several twists of black pepper then simmer on a low heat for two hours. Alternatively, put in the oven at 160 degrees for two hours. Keep an eye on it during cooking and add stock as necessary. After two hours the meat should be completely tender.
When ready, discard the bouquet garni, remove the vegetables and place to one side.
Skim off any impurities, add more stock if required, check seasoning and thicken slightly with butter.
Serve over the meat with the reserved vegetables.
Ruaridh Munro and Uisdean Macleod’s programme is currently airing on BBC Alba