1 lamb shoulder (2.5 kg)
1/2 cup of crispy bacon, diced
1/2 cup of fresh calabrian chili peppers, chopped
1/2 cup of finely chopped onion
1/2 cup of grated carrot
1 cup of sliced mushrooms
3 scallions, thinly sliced
Salt and black pepper to taste
1 lamb shoulder (2.5 kg)
1/2 cup of crispy bacon, diced
1/2 cup of fresh calabrian chili peppers, chopped
1/2 cup of finely chopped onion
1/2 cup of grated carrot
1 cup of sliced mushrooms
3 scallions, thinly sliced
Salt and black pepper to taste
Season the meat with salt and black pepper and let it rest for 1 hour
Fry the bacon in its own fat until golden brown, and reserve
In the same pan, cook the chili peppers until tender
Add the onions and cook for 1 minute
Add the carrot and cook for an additional minute
Add the mushrooms and scallions and let it cook for 3 minutes
Remove from heat and stuff the meat
Wrap the sides to secure the filling and tie with kitchen twine
Roast in a medium preheated oven until, when pierced with a fork, it releases a clear juice
Serve immediately.
