for 4 person

Rhubarb

2 dl	water
1 dl	white port
100 g	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
1 sprig	rosemary
¼ tsp	salt
200 g	rhubarb, cut into sticks approx. 10 cm long

Meat

	oil for frying
4	shallots, cut into wedges
1 kg	lamb shoulder, boneless, ordered in advance from the butcher
½ tsp	salt
a little	pepper
2 sprig	rosemary, finely chopped
8 piece	kitchen twine, each approx. 20 cm long

Pesto

20 g	wild garlic, roughly chopped
1 bunch	flat-leaf parsley, roughly chopped
1	organic lemon, use a little grated zest and 1 tbsp of juice
50 g	hazelnuts, roasted
1 ½ dl	olive oil
20 g	grated Parmesan
¼ tsp	salt
a little	pepper

How it's done

Rhubarb

Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat, add the rhubarb and leave to cool in the stock.

Meat

Heat the oil in a frying pan. Add the shallots, sauté for approx. 5 mins., transfer to the dish. Season the meat, arrange the rosemary on top, roll up and tie with cooking string. Add oil to the same pan, brown the meat all over for approx. 5 mins., remove, place in the dish on top of the shallots.

To roast in the oven

Approx. 40 mins. in the centre of an oven preheated to 180 °C. The core temperature should be approx. 60 °C.

Pesto

Place the wild garlic in a blender along with all the ingredients up to and including the oil, puree. Add the cheese, mix, season.

To serve

Remove the meat from the oven, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the shallots, rhubarb and pesto.

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