Rolled lamb is a tasty dish typical of Italian cuisine. Prepared with boneless lamb shoulder and stuffed with a delicious mixture of ingredients, this dish is perfect for special occasions. The aroma of herbs such as marjoram and rosemary pairs perfectly with the tenderness and flavor of the lamb. The peas add a touch of sweetness and color to the dish. Serve rolled lamb as a main course accompanied by seasonal vegetable side dishes.
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Beat the meat to obtain a wide slice.
Cut the carrot and celery into small cubes and soften them for a few minutes with a chopped garlic clove and a spoonful of oil.
Add the peas boiled in salted water and drained, the bread crumb soaked in milk and squeezed out, chopped marjoram and parsley, and finally the egg.
Adjust with salt and pepper and, if necessary, add a little more bread crumb or milk to obtain a mixture of the right consistency.
Place the filling in the center of the meat, roll everything up, and tie with kitchen twine, closing the roast well at the ends.
Brown the meat with the remaining garlic, oil, and rosemary and cook over moderate heat for about 45 minutes.
Let rest for 5 minutes before untying the meat and slicing it.
At the end of cooking, the lamb meat should be slightly pink so that it stays tender and flavorful.
Baking tray
Baking paper
Italia
| Energy (kcal) | 257.21 |
| Carbohydrates (g) | 3.67 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 19.69 |
| of which Saturates (g) | 9.49 |
| Protein (g) | 16.34 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.08 |
