The rolled lamb is a tasty 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 aromatic herbs like marjoram and rosemary perfectly complements the tenderness and flavor of the lamb. Peas add a touch of sweetness and color to the dish. Serve the rolled lamb as a main course accompanied by seasonal vegetable sides.
Pound the meat to obtain a wide slice
Dice the carrot and celery and soften them for a few minutes with a clove of minced garlic and a tablespoon of oil
Add the peas boiled in salted water and drained, the bread crumbs soaked in milk and squeezed, chopped marjoram and parsley, and finally the egg
Season with salt and pepper and add more bread crumbs or milk if necessary to achieve the right consistency
Place the filling in the center of the meat, roll it up, and tie with kitchen string, sealing the roast well at the ends
Brown 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 lamb should be slightly pink to remain 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 |
