Traditional regional recipes of the riviera

Stuffed Brisket of Lamb (Plat)

stuffed brisket of lamb



4 People

2 to 2.4kg of brisket of lamb

200 g of lean bacon

10 eggs(6 boiled for the decoration, 4 for the stuffing)

1.5 kg of 'blettes' leaves

150 to 180 g of unshelled peas

400 g of small purple artichokes

500 g of 'fevettes'

50 g of round rice from Camargue or Piedmont

100 g of dry mountain cheese (cow's milk) or 'sbrinz'

2 cloves of garlic

50 g of parsley

coarse salt, salt and pepper

optional: 4 zucchini flowers & 200 g of zucchinis (courgette beurre type)

Recipe provided by :

Stuffed brisket of lamb

open the brisket of lamb (either on one side or both).

Prepare the vegetables: unshell the peas and beans (fevettes), peel the onions, wash the 'blettes'(keep only the green parts), the zucchini flowers. Extract the heart from the artichokes. Press the 'blettes', then drain them. Thinly chop the 'blettes', the onions, the heart of artichokes the zucchini and the zucchini flowers. Chop the garlic, the parsley and mix all the prepared vegetables in a pot. Cook the rice in boiling water for 5 to 6 minutes, drain it, then wash it with cold water. Boil 6 eggs, then peel them Add the rice, the thinly chopped bacon, 4 eggs (not cooked), and the grated cheese to the vegetables.

Mix all the ingredients together, season with salt and pepper. Use the stuffing to fill the brisket of lamb. Place the boiled eggs inside the brisket (it will make the decoration when the brisket is cut into portions). Sew the brisket with a thread. Boil some water, add the brisket, then cook on medium temperature for 1h30. Let it chill.

It can be served cold or warm (heated in the oven). Cut the brisket into 1 cm large stripes (cooling the brisket will make it easier to cut)

You have the possibility to roast the brisket in the oven after cooking. Wet it with the gravy which will cover the brisket. It can be served with vegetables cooked in the gravy

Vue mer : crédit photo Aseed