Rolled Shoulder of Lamb

A bean recipe for every taste:

Season meat with pepper and season with salt. Peel garlic, squeeze and add to the washed and chopped herbs form. Zucchini rinse, clean and finely dice. Rinse soup vegetables, peel and dice shallots. Mix shallots, zucchini and kitchen herbs and spread on meat. Roll up and tie.

Fry on all sides in hot clarified butter. Add clear soup, soup vegetables and red wine. Cover and simmer for 1 1/2 hours.

Remove meat, strain stock, add crem double to stock form and cook briefly. Cut the roast and bring to the table with the sauce.

Serve with potatoes and beans with tomatoes.

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