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Lamb roll, demi-glace, mushroom tagliatelle and pepper jam

3 hours
4 hours, 20 min
7 hours, 20 min
Perfect foodpairing for
Grand Cabernet Sauvignon 2019
Serves 2


lamb (leg)
1.3 lb.
3.5 fl. oz.
white wine
4 cups
vegetable stock
4 cups
0.2 oz.
0.1 oz.
various vegetables (garlic, celery, carrot, onion, etc.)
2.5 oz.
pastry flour
14 oz.
fine semolina
3.5 oz.
3 units
0.2 oz.
processed pine mushrooms
1 oz.
olive oil
1 fl. oz.
red pepper
7 oz.
3.5 oz.
ground chili
0.4 oz.

    Bone the lamb and open it as if it were a rectangle, brush with chimichurri and some fresh herbs such as thyme, mint and parsley.
    Roll and tie with ​​kitchen twine.
    Cook in the oven on a baking tray with white wine and aromatic vegetables (garlic, onion, celery, carrot, bay leaf) covered with aluminum foil for 4/5 hours until tender.
  • Remove from the oven, let cool and roll again in plastic wrap so that it looks like a tube. Let cool and cut into portions. Regenerate with vegetable stock or white wine.
    Make a sauce with the stock from cooking the lamb and thicken it with roux (same amount of butter and flour).

    Mix all the ingredients and form a dough.
    Let it rest for 30 min and start kneading it until it is smooth and firm.
    Roll out to 1/16 inch (2 mm) thick and cut the tagliatelle into 3/4 inch (2 cm) wide strips.
    Cook 4 minutes in boiling water with salt. Sauté them with the sauce from the lamb stock.
  • JAM

    Roast the peppers whole in the oven. Remove the skin and seeds.
    Process them and place in a pot, half the amount of sugar of the total weight of the pepper.
    Cook as any jam to a desired consistency. Add ground chili for a spicy touch.

    Serve the lamb hot with the mushroom tagliatelle with their sauce and accompanied by the pepper jam.
    Garnish with kale chips.

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