Mediterranean Lamb Shoulder

Ingredients

• 1300 g boneless lamb shoulder
• salt, pepper
• 2 rosemary sprigs
• 15 garlic cloves
• 100 g shallots
• 20 g butter
• 150 ml milk
• nutmeg
• 200 g baguette (cut into cubes)
• 2 egg yolks
• 2 tbsp chopped parsley
• 150 g celery sticks
• 6 tbsp Olive oil
• 1 tbsp Tomato Paste
• 2 Bay leaves
• 200 ml red wine
• 400 ml lamb stock
• 500 g sliced green beans
• 400 g cherry tomatoes
• 1 tbsp Cornstarch
• bean seasoning

Instructions

1. 1.

   Lay the meat out and flatten with a mallet, season with salt and pepper, and top with rosemary. Peel garlic cloves, press 5 cloves, crush the rest coarsely and set aside. Peel shallots and finely dice them.

2. 2.

   Melt butter, sauté crushed garlic and shallots for 2 minutes, add milk, season with salt, pepper, and nutmeg. Drizzle bread cubes in a bowl with the milk mixture. Add egg yolks and parsley, mix well and let sit briefly. Spread mixture over lamb shoulder. Tie shoulder with kitchen twine, season again. Separate celery sticks into strands and dice finely. Heat 4 tbsp oil, brown shoulder, pressed garlic, and celery for 2 minutes. Add tomato paste and bay leaves, roast for 1 minute. Pour in red wine and stock, bake at 200°C (gas 3) on the lowest rack for 70 minutes with an additional 250 ml liquid.

3. 3.

   Wash, trim, and cut green beans into pieces. Blanch in salted water for 3 minutes, drain, rinse, and set aside. Wash tomatoes, remove stems, quarter them.

4. 4.

   Remove shoulder from roasting pan, keep warm in turned-off oven. Strain sauce through a sieve into a pot, season with salt and pepper. Thicken sauce with cornstarch slurry. Heat remaining oil in a skillet, sauté beans and tomatoes for 1-2 minutes, season. Remove twine, slice roast, and plate with sauce and vegetables. Garnish Mediterranean lamb shoulder with bean seasoning and serve.