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Ingredientes
- 2 Tbsp. butter
- 1/2 c. coarse fresh breadcrumbs
- 2 Tbsp. extra virgin olive oil, plus more for brushing lamb
- 1 x onion, minced
- 3 clv garlic, chopped
- 1/4 c. whole prunes
- 1/2 c. prunes, diced
- 3/4 c. cognac
- 1 Tbsp. minced fresh rosemary
- 1/4 c. minced fresh mint
- 1/4 c. minced flat-leaf (Italian) parsley
- 1/4 c. pine nuts, toasted Coarse salt and freshly cracked black pepper
- 1 x 3 pound boneless lamb shoulder, fat trimmed
Direcciones
- Preheat oven to 425 degrees F.Heat butter in a medium skillet on medium heat.
- Add in the breadcrumbs and toast, stirring, occasionally, about 1 to 2 min or possibly till golden brown and crisp.
- In a medium skillet, heat 1 tbsp. extra virgin olive oil over medium-low heat.
- Add in the onion and garlic and cook till softened, about 6 min.
- In a separate small saucepan, heat the prunes and the cognac over low heat till gently simmering.
- Continue gently simmering about 15 min or possibly till the prunes have absorbed the liquid.
- Add in the onions and garlic, 1/2 tbsp rosemary (reserve the remaining rosemary for sprinkling over the lamb) and the mint and parsley to the prunes and combine with the toasted breadcrumbs and toasted pinenuts.
- Season with salt and pepper.
- Cold mix to room temperature.
- Lay lamb shoulder flat on a board.
- Season both sides with salt and pepper.
- Spread the prune mix on the inside centre of lamb.
- Roll lamb up and tie it at intervals of 2 inches.
- Put lamb on a rack in a roasting pan and brush it with the remaining 1 tbsp. extra virgin olive oil.
- Sprinkle it with the remaining 1/2 tbsp. rosemary.
- Roast lamb for 30 min.
- Reduce oven to 400 degrees F.Roast for about 1 hour or possibly till a thermometer inserted in the centre reaches 160 degrees F. Remove lamb from oven.
- Let rest, loosely covered in foil, 15 min.
- Slice lamb and serve.
- This lamb is so delicious I couldn't stop eating it. Ask your butcher to take out the bones and trim the fat from the lamb for you. You can always substitute a 3-lb. piece of boneless lamb leg.
- Yield is 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 691 | |
| Calories from Fat 407 | 59% |
| Total Fat 45.51g | 57% |
| Saturated Fat 17.77g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 207mg | 9% |
| Potassium 645mg | 18% |
| Total Carbs 21.59g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.64g | 6% |
| Protein 32.79g | 52% |
