Shoulder of Lamb with Plums and Cognac

Preheat kitchen stove to 220 °C.

Heat the butter in a frying pan over medium-high heat and toast the breadcrumbs in the butter, stirring until golden brown. Heat olive oil in another frying pan and sauté the onion and garlic until translucent. Heat the cognac and the plums in a saucepan. Simmer until the plums have absorbed the cognac (you can also soak the plums in the cognac for a night and only heat them briefly). Add the onions, garlic, 1/2 tablespoon rosemary, pine nuts, the mint, the bread crumbs and the parsley to the plums form and stir in. Season vigorously with salt and pepper.

Cool mixture to room temperature.

Lay out the lamb shoulder meat evenly on a board. Season on both sides with salt and pepper. Spread the plum filling on top and roll up. Tie the rolled roast with spaghetti.

Place in a roasting pan, brush with olive oil and cook for half an hour. Reduce temperature to 200 °C and continue cooking for about 1 hour.

Rest the roast for 15 min wrapped in aluminum foil, then slice and bring to the table.

Serve with: roasted potatoes, bean pods with crispy bacon crumbs or leaf salad and baguette, or potato gratin.

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