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Ingredients

• 100ml milk, warmed
• 1 slice of French bread
• 20g butter
• 1 small fennel bulb
• 100g porcini mushrooms, cleaned and minced
• 1 tablespoon garlic, mashed
• 1 egg
• 2 tablespoons pine nuts
• 1 tablespoon freshly chopped chervil
• 1 tablespoon freshly chopped parsley
• 1.2 kg boneless lamb shoulder
• 4 slices Italian ham
• Potatoes, peeled and quartered (optional)
• Green beans or peas (optional)

Description

Lamb Shoulder Is Stuffed With A Fennel And Mushroom Herb Stuffing, Then Roasted With Small Potatoes To Create An All In One Roast Dinner.

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