Ambra Papa
Monday 02 November 2020
Recipes

Slow Roast Lamb Shoulder

Slow Roast Lamb Shoulder

INGREDIENTS

1 lamb shoulder, bone in

Marinade

1 clove garlic, crushed with

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1 teaspoon cumin seeds, crushed

1 teaspoon fennel seeds, crushed

50ml olive oil

Parsnip puree

8 parsnips

1 litre milk

2 cloves garlic, peeled

1 teaspoon sea salt

1 tablespoon Dijon mustard

100ml cream

75g unsalted butter

Swiss Chard

1 bunch swiss chard

Zest of 1 lemon

Salt, black pepper and Petersham Zizola olive oil to season

COOKING INSTRUCTIONS

Combine garlic/salt, pepper, cumin and fennel seeds with oil. Massage marinade into lamb shoulder and leave in the fridge overnight

Preheat oven to 220C

Place lamb on a baking tray and roast in the oven for 20 minutes

Take lamb out of the oven and reduce the temperature to 160®C. Add 500ml water to the tray and cover entirely with aluminium foil. Place back in oven and cook for 4 hours or until meltingly tender

For puree, peel and core parsnips. Cover with milk and add garlic and salt. Cover with a cartouche and bring to boil. Simmer till tender.

Strain parsnips, reserving the milk

Blend parsnips, slowly incorporating butter and cream. Add some of the reserved milk till desired consistency is achieved

Swiss chard: Blanch the swiss chard in salted boiling water. Once cooked, strain well add lemon zest, salt, pepper and Zizola olive oil

Plate up and enjoy!

Happy Birthday Sassicaia! - 50th Vintage Anniversary
This is a classic vintage of an Italian icon now celebrating its 50th vintage. The Tenuta San Guido 2018 Bolgheri Sassicaia lays out a familiar blueprint that borrows from the proven track record of this...
2018 Tuscan Preview - A Sublime Vintage for Antonio Galloni
Have a read at what Antonio Galloni says on his Vinous online magazine, describing the 2018 vintage of the iconic Super-Tuscan wines. "The 2018 Tuscany Preview revives a tradition from years back, when...
The Thoroughbred Sassicaia 2016 - 100 Points
2016 was another stellar growing season in Bolgheri and expectations were set high for Sassicaia, as usual. Sassicaia is made with Cabernet Sauvignon and a touch of Cabernet Franc, and in 2016 it's all...
Burgundy En Primeur 2019
Our 2019 Burgundy En Primeur offer is now live. We're really excited about this much anticipated vintage which promises to be like no other. The wines have wonderful acidity that keeps them moreish and...
Brunello di Montalcino, Il Poggione - N.1 in the Uk - Discover more
Tenuta il Poggione covers an area of 530 hectares (1300 acres), of which 140 hectares (336 acres) are planted with vines and 50 hectares (120 acres) with olive trees; the rest are dedicated to grain fields,...
Slow Roast Lamb Shoulder
INGREDIENTS 1 lamb shoulder, bone in Marinade 1 clove garlic, crushed with 2 teaspoons sea salt 1 teaspoon fresh ground black pepper 1 teaspoon cumin seeds, crushed 1 teaspoon fennel seeds, crushed 50ml...
Beef Fillet with Mushrooms
INGREDIENTS: BEEF 500g beef fillet 1 tablespoon olive oil 1 carrot, diced 1 small onion, diced 2 sticks celery, diced 50g dried porcini 4 cloves 2 star anise 10 black peppercorns 500ml Merlot...
Duck Legs with Black Olives
INGREDIENTS To serve 5 guests: 5 Duck legs 300g cherry tomatoes,halved 1.5 litres tomato sauce 1 large handful of good-quality black olives, stoned 1 large handful of green peppercorns Flake sea...
TORTELLINI WITH DELICA PUMPKIN & SAGE IN BROTH
A traditional dish of the region is ‘Tortellini in Brodo’. Typically meat based, the filling is made from Parma ham and the tortellini float in a meat broth (apparently small enough to fit...
Recipe of the month
Being game season, this is a wonderful dish to have on our menu. You could substitute the wild duck using partridge, pheasant or venison haunch should you wish. The recipe involves preparing the pasta...
WINE AND CHOCOLATE TASTING
Wine and Chocolate: embark on a journey through the world of wine and cocoa. Some say that these are not possible to be paired but we learnt in fact that they are, some better than others but when it works,...