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Ingredients

• 2 tablespoons butter
• 1/2 cup coarse fresh breadcrumbs
• 2 tablespoons olive oil, plus more for brushing lamb
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup whole prunes
• 1/2 cup prunes, diced
• 3/4 cup cognac
• 1 tablespoon chopped fresh rosemary
• 1/4 cup chopped fresh mint
• 1/4 cup chopped flat-leaf (Italian) parsley
• 1/4 cup pine nuts, toasted
• Coarse salt and freshly cracked black pepper
• 1x3 pound boneless lamb shoulder, fat trimmed

Description

Lamb Shoulder With Prune And Cognac Stuffing - A Recipe From Food Network Canada. This Lamb Is So Delicious I Couldn’t Stop Eating It. Ask Your Butcher To Take Out The Bones And Trim The Fat From The Lamb For You. You Can Always Substitute A 3-pound Pie

Food Network Canada