Lamb Roll

Preparation:

Preparation: Beat the meat to obtain a large slice. Dice the carrot and celery and let them soften for a few minutes with a clove of minced garlic and a spoonful of oil. Add the peas boiled in salted water and drained, the bread soaked in milk and squeezed, chopped marjoram and parsley and finally the egg. Season with salt and pepper and add, if necessary, a little more breadcrumbs or milk to obtain a mixture of the right consistency. Arrange the stuffing in the center of the meat, roll it all up and tie with kitchen twine, closing the roast well at the ends. Brown the meat with the remaining garlic and oil and the rosemary and cook over a moderate heat for about 45 minutes. Let it rest for 5 minutes before untying the meat and slicing it. At the end of cooking, the lamb meat must be slightly pink so that it remains soft and tasty.