(For 4 persons approximately)
- Lamb Shoulder without the bone
- bread crumbs, garlic, parsley, salt, pepper
- 1 glass of red wine
Extend the Boneless Lamb shoulder on the worktable and sprinkle with bread crumbs, garlic, parsley, salt and pepper. Bridle and roll it with kitchen string as if it were a roast beef.
In a saucepan, rost the meat on all sides, add the glass of wine and cook until it evaporates, add water to almost cover the meat. Let it cook and turn it occasionally, until it is done, check by sticking. While it cooks this must have water, once cooked the should not be any water left.
It will get served with vegetables or just with boiled potatoes