Method
Method 1
Cut the lamb shoulder into manageable pieces, dust with seasoned
flour. Fry in hot oil, then place in a roasting tray with vegetable
stock, wine, thyme and garlic. Cover with baking paper then tin
foil, and cook slowly on 160C for about 2½ hours until really
tender. Drain off liquid and reduce until sauce consistency. Break
the meat into small pieces, pour the sauce back on.
Cut the crusts off the bread and put through a pasta machine on
number 5. Cut 4 bases with a cookie cutter and 4 tops for the
aluminium timbale. Then with the rest cut into strips, 4 per slice.
Dip the bases into the melted butter, place on the bottom of the
timbales, arrange the bread slices around the outside, and fill
with meat mixture. Cover with bread top. Place in hot oven 190C -
200C for about 15 minutes.
Sear the lamb cutlets in a hot pan, heavily dust with smoked
paprika. Put in the oven for 8-10 minutes.
For the pea purée, boil the peas for around 5 minutes. Drain,
then add butter, garlic and mint, and season well. Blitz in a food
processor then pass through a sieve.
Cut the asparagus in half lengthways then arrange in bundles of
4s, and roll in prosciutto. Cook in the oven for 4 minutes.
Place 4 equal spoonfuls of pea purée in the middle of the plate,
place the timbales on the purée, then the asparagus bundles on top.
Cut the lamb cutlets in half and place on the side of the timbales
and spoon sauce around the plate.
Terry says
Matched with 2007 Black Barn Sangiovese
Method 2
Cut the lamb shoulder into manageable pieces, dust with seasoned
flour. Fry in hot oil, then place in a roasting tray with vegetable
stock, wine, thyme and garlic. Cover with baking paper then tin
foil, and cook slowly on 160C for about 2½ hours until really
tender. Drain off liquid and reduce until sauce consistency. Break
the meat into small pieces, pour the sauce back on.
Cut the crusts off the bread and put through a pasta machine on
number 5. Cut 4 bases with a cookie cutter and 4 tops for the
aluminium timbale. Then with the rest cut into strips, 4 per slice.
Dip the bases into the melted butter, place on the bottom of the
timbales, arrange the bread slices around the outside, and fill
with meat mixture. Cover with bread top. Place in hot oven
190C-200C for about 15 minutes.
Sear the lamb cutlets in a hot pan, heavily dust with smoked
paprika. Put in the oven for 8-10 minutes.
For the pea purée, boil the peas for around 5 minutes. Drain,
then add butter, garlic and mint, and season well. Blitz in a food
processor then pass through a sieve.
Cut the asparagus in half lengthways then arrange in bundles of
4s, and roll in prosciutto. Cook in the oven for 4 minutes.
Place 4 equal spoonfuls of pea purée in the middle of the plate,
place the timbales on the purée, then the asparagus bundles on top.
Cut the lamb cutlets in half and place on the side of the timbales
and spoon sauce around the plate.
Terry says
Match with 2007 Black Barn Sangiovese