Paired with wine
FOR 1 PERSON
For the lamb shoulder
1 lamb shoulder cut in half
Roasted Pepper and eggplant
Potatoes
For the sauce
4 cloves of garlic
1 tablespoon of thyme
1 tablespoon of rosemary
1 glass of extra virgin olive oil
1 glass of white wine DO Costers del Segre
Salt
Restaurant
Cal Menut
Rosa Terés
Chef
Winery
Petit Duran
Sara Petit
Sommelier
Come to try the recipe at the restaurant
Cal Menut
Visit the winer
Petit Duran
This recipe will be made with the vacuum cooking technique.
To prepare the sauce, put the garlic, aromatic herbs, salt and extra virgin olive oil in a glass to crush. Smash well and slight fry this mixture in a frying pan. When it is golden brown, add the DO Costers del Segre wine and let it reduce.
For the shoulder, place it in a vacuum bag suitable for cooking. Add the reserved sauce, seal the bag and steam cook for 10 hours at 75 °C. Once cooking is complete, quickly cool the bag to stop the process and ensure food safety. Before serving, regenerate the shoulder in the same bag by immersing it in a water bath until very hot. Strain the sauce and reduce it in a pot until the flavor is concentrated. Meanwhile, place the shoulder on a platter and warm it over high heat to sear and crisp the outside of the shoulder.
To present, serve the shoulder on the plate, cover it with the reduced sauce and accompany it with the roasted vegevegetables and potatoes, which can be fried or “al caliu”.
TYPE OF WINE: Red
APPELLATION OF ORIGIN: Costers del Segre
VARIETIES: Merlot and Cabernet sauvignon
WINEMAKING: Manual harvest. The vineyards are located on clayey limestone soils.
AGEING: Young wine, no prolonged ageing in wood.
