Paired with wine
FOR 5 PEOPLE
For the meat pie
1 shoulder of Xisqueta lamb
Thyme and rosemary powder
Salt
Pepper
400 g of mushroom mix (ceps, fairy ring mushrooms, moixernons or any seasonal mushroom)
For the potato to the mortar
550 g of cooked and peeled potato
80 g of chopped extra virgin olive oil, garlic and parsley
Salt
For the red wine sauce
1 l of dark lamb and veal stock
20 g of sugar
100 g of red wine DO Costers del Segre
Restaurant
Restaurant del Llac
Alba Serra
Owner
Winery
Solana Roivert
José Esteban
Winegrower
Come to try the recipe at the restaurant
Restaurant del Llac
Visit the winer
Solana Roivert
For the meat pie, bone the shoulder and season it with the powdered spices, salt and freshly ground black pepper. Clean the mushrooms and sauté them with chopped garlic and oil. Season with salt and pepper, add the chopped parsley and set aside. Spread the lamb shoulder on cling film, place the mushrooms in the center and make a roll with the film so that the mushrooms are inside. Vacuum-wrap and cook in a water bath for 8 hours at 80 °C. Let it cool overnight and cut the roll into 5 parts.
For the seosoned smashed potato, crush the potato with a pestle and mortar, add salt and the minced meat.
For the red wine sauce, make a dry caramel with the sugar without stirring. Add the red wine DO Costers del Segre and reduce it to a quarter. Add the dark stock and reduce it. Rectify the salt.
To serve, place a potato base on the lamb, pour the sauce and decorate with thyme and rosemary leaves.
TYPE OF WINE: Red Crianza
APPELLATION OF ORIGIN: Costers del Segre.
GRAPE VARIETIES: Ull de llebre
WINE MAKING: Handmade according to traditional viticulture practices in the Lleida Pyrenees.
AGEING: After fermentation, the wine is aged for 10 months in 225 litre French oak barrels. Subsequent ageing in the bottle is over 6 months.
