Dice the bread and soak in the warm milk. Chop thyme, basil, parsley and marjoram, save the herb stems. Mix finely chopped culinary herbs with the soaked bread and add shallot cubes, two pressed garlic cloves, coarsely chopped walnuts and the egg. Mix everything well and season with pepper and salt.
Season the shoulder of lamb with salt and pepper and fill it with the bread-nut mixture. Roll up and tie with kitchen thread.
Sauté the diced onion, celery and carrots in a tiny bit of oil until they have taken color. In a separate frying pan, brown the meat on all sides, place on top of the roasted vegetables and deglaze with the red wine and stock. Add the rosemary sprig, two cloves of garlic and the stems of the kitchen herbs and steam in the stove at 180 °C for about 1 hour.
Remove the meat, strain the sauce, season and keep warm. Cut the meat, arrange it and pour the sauce around it.
This goes well with potato gratin or fried potatoes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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