Rolled lamb shoulder with sherry orange cinnamon and chestnuts
Ingredients
- 1kg/2lb 4oz lamb shoulder, boneless and rolled
- 1 fennel bulb, trimmed and sliced into 8 wedges
- 1 large red onion, finely sliced
- 4 garlic cloves, finely sliced
- 2 cinnamon sticks
- 150g/5½oz peeled and cooked chestnuts, roughly chopped
- 1 rosemary sprig
- 1 sage sprig
- 1 orange, cut into quarters
- 230ml/8¼fl oz dry sherry
- salt and freshly ground black pepper
Instructions
Rolled lamb shoulder with sherry, orange, cinnamon and chestnuts serves 4 original recipe by BBC.
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