shoulder of lamb with herb pesto and parmesan

Name: shoulder of lamb with herb pesto and parmesan
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 50 g Parmesan cheese; 3 Garlic cloves; 50 g Rocket; 1/2 bunch flat leaf parsley; 1 small pot of coriander; 1 small pot of mint; 50 ml + 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 1.2 kg) Boneless shoulder of lamb; 50 g Butter; 500 ml Vegetable broth; 400 g small pâtisson pumpkins; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

50 g Parmesan cheese
3 Garlic cloves
50 g Rocket
1/2 bunch flat leaf parsley
1 small pot of coriander
1 small pot of mint
50 ml + 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 1.2 kg) Boneless shoulder of lamb
50 g Butter
500 ml Vegetable broth
400 g small pâtisson pumpkins
7-10 Tbsp Kitchen yarn

Directions

1
Parmesan cheese in shavings. Peel and chop the garlic. Wash rocket and herbs and shake dry. Remove the leaves of the herbs. Puree the herbs, rocket, garlic, half of the Parmesan shavings and 50 ml oil. Season to taste with salt and pepper
2
Wash the shoulder of lamb, dab dry and season on both sides with salt and pepper. Spread the pesto on the inside of the shoulder of lamb and sprinkle with remaining Parmesan shavings. Form the meat into a roll and tie together with kitchen string
3
Place the roast in an ovenproof dish. Spread butter in pieces on top. Pour on the stock and cook the roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours, pouring over regularly
4
Wash and clean the pâtisson pumpkins. Heat 2 tablespoons of olive oil in a frying pan. Fry the pumpkins for about 8 minutes, turning them lightly. Season with salt and pepper. Remove roast from the oven and remove kitchen string. Cut meat into slices. Arrange roast with gravy and pumpkins on a plate and serve immediately