Back to the recipes
Lamb roll, demi-glace, mushroom tagliatelle and pepper jam
Cooking4 hours, 20 min
Total7 hours, 20 min
Perfect foodpairing forGrand Cabernet Sauvignon 2019
3.5 fl. oz.
various vegetables (garlic, celery, carrot, onion, etc.)
processed pine mushrooms
1 fl. oz.
- LAMB ROLL
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.
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.