Rolled lamb is a flavorful dish typical of Italian cuisine. Prepared 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 pairs perfectly with the tenderness and flavor of the lamb. The peas add a touch of sweetness and color to the dish. Serve the rolled lamb as a main course accompanied by seasonal vegetable side dishes.
Pound the meat to obtain a wide slice
Dice the carrot and celery and soften them for a few minutes with one minced clove of garlic and one tablespoon of oil
Add the peas boiled in salted water and drained, the stale bread crumbs soaked in milk and squeezed, chopped marjoram and parsley, and finally the egg
Season with salt and pepper and add, if necessary, a little more bread crumbs or milk to obtain a mixture of the right consistency
Place the filling in the center of the meat, roll everything up and tie with kitchen twine, closing the roast well at the ends
Brown the meat with the remaining garlic, olive oil and rosemary, and cook over moderate heat for about 45 minutes
Let rest for 5 minutes before untying the meat and slicing it
At the end of cooking the lamb should be slightly pink so that it remains tender and flavorful
Baking tray
Parchment paper
Italia
| Energy (kcal) | 250.95 |
| Carbohydrates (g) | 5.02 |
| of which Sugars (g) | 0.83 |
| Fat (g) | 19.25 |
| of which Saturates (g) | 8.34 |
| Protein (g) | 14.41 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.08 |
