Shoulder of lamb with herbs

2_06052 HERB Lamb SHOULDER INGREDIENTS for 4 PEOPLE one shoulder lamb? s 900 g milk, 4 tablespoons of peanut oil d? more oil to grease the dish.

For the filling: 3 cloves of garlic, 2 pink shallots, onions 4 short stories, 50 g fresh bread crumbs, eggs, 100 g of bacon, 2 tablespoons of cognac, a teaspoon of spices, 4 4 tablespoons chopped parsley, 2 tablespoons chopped Mint, 100 g chopped meat d? lamb, salt and pepper.

Preheat oven to 240ø.

Grease a gratin dish.

Prepare the filling: Peel and slice the garlic and the shallots, peeled onions but also cut the bulbs and 4 cm stem.

In a blender mix the bread crumbs, eggs, lard, garlic, shallots, onion bulbs, cognac, 4 spices, salt and pepper.

Add the parsley, mint, onion stems and minced lamb? s; blend all together.

Carve the Lamb? s shoulder throughout its length, lay with the preparation obtained by pressing OK.

With the help of a kitchen and a wire needle, veal so they won't escape the filling.

Sprinkle with oil, add salt and pepatela.

Cook the lamb for 45 minutes in hot oven halfway through the cooking time.

After this time, wrap the meat in a sheet of aluminum foil and let it rest for 15 minutes.

Defatted baking facility with 20 cl of boiling water, scratching the bottom of the saucepan, then passed the quail sauce.

Cut the shoulder of lamb into thick slices and serve at once, accompanied with the sauce separately.