Easy, Moderate, Complex
Yield : 6 to 8 servings
- For the Lamb:
- 1 boneless lamb shoulder (4 pounds approximately)
- 1 head of garlic
- Salt and pepper
- For the stuffing:
- 1 carrot, finely chopped
- 1 leek, finely chopped
- ½ celery root, finely chopped
- 1/4 cup celery leaves, chopped (60 ml)
- 1/4 cup parsley (60 ml)
- 2 tablespoons chive (30 ml)
- 2 tablespoons chervil (30 ml)
- 4 cups veal stock (1 l)
- 1 garlic head, cut in half + 3 clove, cut in half
- Kosher salt and freshly ground pepper
- For the stuffing, in a bowl, mix the carrots, leeks, celery roots, celery leaves and herbs.
- Cut the lamb roast and lay it flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string, brush it with olive oil and season the meat with salt and pepper. With a sharp knife, make small incisions in the meat and insert garlic clove.
- Pre-heat oven at 350˚ F (180 ˚C).
- In a large oven proof heavy skillet, heat canola oil on high. Add lamb shoulder to skillet and sear on all faces until browned, about 10 minutes. Add veal stock and garlic head. Season with salt and pepper. Remove from heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 for medium or 170 for well done.
- Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm.
- Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.