Stuffed Lamb Shoulder with Garlic Sauce

(Courtesy of Cooking Channel)

Ingredients:
1 carrot, finely chopped
1 leek, finely chopped
1/2 celery root, peeled and finely chopped
1/4 c. celery leaves, chopped
1/4 c. chopped fresh parsley
2 Tbsp. chopped fresh chives
2 Tbsp. chopped fresh chervil
3 cloves garlic, cut in half
4 c. veal stock
1 head garlic, cut in half
Kosher salt and freshly ground black pepper
2 Tbsp. butter
1 (4 lb.) boneless lamb shoulder
Canola oil

Directions:
In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives and chervil.

Cut lamb roast the long way and lay flat.  Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1 inch border.  Season the herb mixture with salt and pepper.  Roll the lamb up, tie it up with a string at 1 inch intervals, brush it with oil and season the meat with salt and pepper.  With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.

Preheat oven to 350 degrees.

In a large oven-proof heavy skillet, heat the canola oil on high.  Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes.  Add the veal stock and garlic heat.  Season with salt and pepper.  Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees for medium or 170 degrees for well done.

Take garlic head halves and place in aluminum foil and drizzle with oil.  Place in oven for 7-10 minutes or until cloves are softened.  Squeeze the garlic head to remove cloves from the garlic head, set aside.

Remove the lamb shoulder from the skillet and keep warm.  Mash the roasted garlic in the sauce.  Strain over a medium stockpot and cook until reduced by half.  Whisk in the butter.  Season with salt and pepper and keep warm.

Slice the lamb shoulder and serve with the roasted garlic sauce.