Travel Reference
In-Depth Information
180
180
Slow Cooked Lamb Shoulder
Stuffed with Winter Greens and Mint
2 bunches golden chard
Preheat oven to 325 degrees.
1 lamb shoulder,
boned and cleaned
In a large saucepan of boiling salted water, cook
the chard for ten seconds and plunge into ice water.
Squeeze out excess water and finely chop the chard.
4 sweet peppers,
roasted and peeled
8 cloves garlic,
peeled and chopped
½ cup mint, chopped
On a board, lay the lamb shoulder with fat cap facing
down and away from you. Evenly spread chard, pep-
pers, garlic, and mint inside lamb. Season with salt and
pepper and roll up moving away from yourself. Tie
with butcher's twine and brown the lamb in a braising
pan with a little oil.
Sea salt and cracked black pepper
Butcher's twine
4 large onions peeled and
chopped
4 medium carrots sliced
6 ribs celery chopped
1 fresh bay leaf
Remove lamb when completely brown and then add
the vegetables until caramelized. Add tomato paste and
cook for two more minutes. Deglaze with wine. Add
stock and bring to a boil. Return the lamb cover and
put in the oven for 1½ hours or until tender.
½ cup tomato paste
2 cups red wine
8 cups lamb or chicken stock
2 cups tomato concasse
Fresh mint
Remove lamb and keep warm. Strain braising liquid
and reduce to a sauce consistency, skimming the fat
often. Add tomato, fresh mint, and a knob of butter to
finish sauce.
Sweet butter
Wild arugula
Check seasoning and serve sauce over sliced lamb and
arugula. Garnish with more mint.
.
YIELD
,
Serves 10
