Stuffed milk lamb shoulder
- 1 Boneless lamb shoulder (keep the bones)
- 80 g Fresh sheep cheese
- 50 g Basque sheep's cheese
- 1 Onion new
- 100 g Roquette
- 30 g Pinion
- 5 strands Basil
- 4 Olive oil
- 200 g Salt and pepper
- 12 small For accompaniment
- 1 Purple artichoke
- 2 tbsp. soup Greedy peas
- 30 g New potato
- Olive oil
- Salt and pepper
- Sprinkle the pine nuts dry in a non-stick skillet. Chop.
- Soften the arugula 1 min in the pan in a drizzle of olive oil. Chop it.
- Peel the onion. Remove the basil. Chop. Grate the ewe tome.
- In a salad bowl, work the fresh cheese with the egg. Add onion, pine nuts, tome and basil. Salt, pepper.
- Put the shoulder of lamb flat. Spread the mixture, fold the sides towards the center, roll everything and tie.
- Remove the hard leaves from the artichokes. Break the stems. Cut the leaves at two thirds of the height, then cut the artichokes in six. Immerse them in iced lemon water. Drain. Make them return to the casserole in a 1 tbsp. oil and 10 g butter. Season with salt and pepper, add 10 cl of water and leave to simmer for 35 minutes.
- Rinse the potatoes, cut them in four. Brown for about 15 minutes in a pan in a 20g butter and 1 tbsp. oil soup. Salt, pepper.
- Tease the greedy peas. Cook them 8 minutes in boiling salted water. Cool them. Drain.
- Brush the roast with olive oil. Salt, pepper. Make it brown on all sides in a casserole dish. Add the bones, pour 5 cl of hot water.
- Bake 15 minutes turning the roast. Remove the bones and let the roast sit for 5 minutes wrapped in foil.
- Pour some water into the casserole, boil 1 min by scraping the juices. Serve the roast without delay, with the vegetables and juice separately, in a bowl.