Rolled lamb is a tasty dish typical of Italian cuisine. Made with boneless lamb shoulder and stuffed with a delicious mixture of ingredients, this dish is perfect for special occasions. The aroma of herbs like marjoram and rosemary perfectly complements the tenderness and flavor of the lamb. The peas add a touch of sweetness and color to the dish. Serve rolled lamb as the main dish accompanied by seasonal vegetable side dishes.
Beat the meat to obtain a wide slice.
Dice the carrot and celery and soften them for a few minutes with a minced clove of garlic and a tablespoon of oil.
Add the boiled peas drained from salted water, the breadcrumbs soaked in milk and squeezed, chopped marjoram and parsley, and finally the egg.
Season with salt and pepper and add a bit more breadcrumbs or milk if necessary to obtain the right consistency of the mixture.
Place the filling in the center of the meat, roll it all up and tie it with kitchen twine, securing the roast well at the ends.
Sauté the meat with the remaining garlic and oil and the rosemary and cook over moderate heat for about 45 minutes.
Let it rest for 5 minutes before untying the meat and slicing it.
At the end of cooking, the meat of the lamb should be slightly pink to remain tender and flavorful.
Teglia da forno
Carta forno
Italy
| Energy (kcal) | 257.21 |
| Carbohydrates (g) | 3.67 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 19.69 |
| of which Saturates (g) | 9.49 |
| Protein (g) | 16.34 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.08 |
