Dinner Dish: Paris Cooking Class - Stuffed Lamb Shoulder
Easter may be over, but lamb is a popular dish year round in Paris, and not just because it can be easily found in the city of light's many food markets. Whether its roasted, sous vide, or braised, the meat is succulent. Lamb shoulder is also a dish that Chef Frederic loves to share with his guests during a Paris cooking class. As with many dishes in France, Chef Frederic recommends pairing it with seasonal vegetables. This recipe of his serves four people.
1 boneless lamb shoulder (but keep the bones)
80 grams (about 2.75 ounces) cream cheese
50 grams (about 1.75 ounces) sheep cheese
100 grams (about 3.5 ounces) rocket leaves
Salt and pepper
30 grams (about 1 ounce) pine nuts
Brown the pine nuts in a pan.
Let the rocket leaves soften for one minute in a pan with a little olive oil.
Peel and chop the onion.
Grate the sheep cheese.
In a bowl, combine the cream cheese and egg. Add the onion, pine nuts, sheep cheese, salt, and pepper.
On the flat shoulder of lamb, spread the mixture, and then fold the sides of the lamb toward the center. Roll up the lamb and tie.
Sprinkle the roast with olive oil. Salt and paper and let brown on all sides in a casserole dish. Add the bones, about 5 cups of hot water, and cook 15-20 minutes. Turn occasionally.
Remove the bones and let it stand for five minutes before carving.
Serve immediately with seasonal vegetables and the cooking juice.
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Chef Frederic offers both a market visit & cooking class as well as a dessert class in Paris.
By Liz Hall
"Dinner dish" is a blog series, where The International Kitchen discusses recipes and the history of particular regional foods. Have a food you want to learn more about? Contact us today.