BRAISED LAMB WITH PEAR STUFFING
COOKBOOK: Mag recipe
Lamb is my favourite meat so this one rated highly, in particular with the introduction of pears! Wow, sweetness all round!
Time consuming, yes
Fiddly to make, yes
Delicious to eat, YES!
So very much worth it!
Hope you enjoy
1.7kg boned shoulder lamb ( butcher can prep for you)
2 tablespoons of olive oil
8 shallots/ spring onions, chopped
1 cup dry white wine
1 cup beef stock
1/2 cup water
1 tablespoon of olive oil
1 onion, chopped
1/2 cup breadcrumbs
a handful of parsley, chopped
2 tablespoons of milk
Salt and pepper
4 pears, cut into pieces
Heat the oil in the pan. Add the onion and fry until soft. Add the shallots/spring onions, salt and pepper and parsley. Fry for a minute. Add breadcrumbs, turn heat off and add milk. Combine well.
Remove excess fat off the shoulder. Lay it flat on a board, skin side down. Spread the onion mixture well over the shoulder. Arrange the pears in a single layer over the onion mixture. Roll up lamb and secure with kitchen cooking string.
Place lamb in a dish, out the stock, white wine, olive oil over the lamb. Add 1/2 cup of water to the dish.
When braising, heat oil and brown the lamb for a minute of two on a pan before placing in oven.
Cover the pan and cook in approx 150 (low heat) for 1hr 30mins. Remove from oven, let rest for a few minutes. Remove string by cutting it off. Carve lamb into thick slices, pour the juices over. Ready to serve.