4-protein and fat-blocks for five persons. For a balanced meal you need to add 2 more carbohydrate blocks for each person.
15 ounces boned lamb shoulder, pounded and without fat
4 ounces diced smoked ham
1/3 cup grated Parmesan cheese
1 cup shelled green peas
1 ½ ounces breadcrumbs
1 2/3 cups rolled oats
15 stoned olives
5 teaspoons extra-virgin olive oil
1 sage sprig
A little milk
Soak the rolled oats and the breadcrumbs in milk. In a bowl mix peas with coarsely chopped olives, cheese, diced smoked ham, salt and pepper. Place the lamb on a work surface, cover it with the stuffing, roll it, tie it with some string and sew it at both ends, to keep the stuffing inside. Chop a few sage leaves and mix them with a little salt and some freshly ground pepper. Season the lamb and place it in a roasting pan with the remaining sage, a little oil and 1/2 glass of white wine. Preheat the oven to 450 degrees F. (230 C.) and cook the lamb for 15 minutes, until brown; then turn down to 375 degrees F. (190 C) and cook for about 70 minutes. If you love your meat well-done, cook it for another 15 minutes. During the cooking turn the lamb occasionally and, if necessary, moisten it with a little warm water. Place the lamb on a chopping board and let it rest for 10 minutes. Cut it in thick slices and serve it tepid.