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Lamb roll, demi-glace, mushroom tagliatelle and pepper jam
Preparation
3 hours
Cooking
4 hours, 20 min
Total
7 hours, 20 min
Perfect foodpairing for
Grand Cabernet Sauvignon 2019
Serves
2
Ingredients
lamb (leg)
1.3 lb.
chimichurri
3.5 fl. oz.
white wine
4 cups
vegetable stock
4 cups
salt
0.2 oz.
pepper
0.1 oz.
various vegetables (garlic, celery, carrot, onion, etc.)
2.5 oz.
Dough
pastry flour
14 oz.
fine semolina
3.5 oz.
egg
3 units
salt
0.2 oz.
processed pine mushrooms
1 oz.
olive oil
1 fl. oz.
red pepper
7 oz.
sugar
3.5 oz.
ground chili
0.4 oz.
kale
- 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). - TAGLIATELLE
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. - PLATING
Serve the lamb hot with the mushroom tagliatelle with their sauce and accompanied by the pepper jam.
Garnish with kale chips.
