MOORISH-STYLE SHOULDER OF LAMB
SAMUEL MORENO - MOLINO DE ALCUNEZA
Ingredientes
  • 2 shoulders of suckling lamb 
  • Salt 
  • Black pepper 
  • Bay leaf 
  • Thyme 
  • Rosemary 
  • Ripe tomatoes 
  • Aubergines 
  • Garlic 
  • Olive oil, salt 
  • Greek yoghurt 
  • Garlic 
  • Fresh ginger 
  • Coriander 
  • Lime, lemon 
  • Oregano
  • Ground black pepper

Preparation 

  • Season the shoulders and place them in a vacuum ball with the aromatic herbs and two spoonfuls of EVOO. Vacuum cook at 75°C for 18 hours.
  • After cooking, remove from the bag and bone the meat into a cylinder in cling film. Keep refrigerated. 
  • Brown the shoulder bones with some vegetables in the oven. Let them brown nicely. Then strain into a pot with the juice from the vacuum bags and let simmer for at least 2 hours. Strain, reduce and season with salt. Mix in the resulting juice. 
  • Roast the aubergines in the oven along with the garlic and tomatoes. When nicely roasted, make a cream to be used as a base for our lamb. 
  • Garnish with the yoghurt with grated garlic and ginger, chopped coriander and grated lime zest.

 

Serving instructions 

  • Before serving, heat the shoulder together with the juice we had prepared in the oven. This should be well glazed. Specifically, the meat should be sprinkled with own juices using a spoon as it heats up. To leave a shiny and tasty film on the meat surface. 
  • Place a spoonful of roasted tomato and aubergine in the centre of the plate. Add a line of yoghurt sauce around this and finally place the lamb on top. Season with salt and pepper and add some chopped lettuce leaves as a side dish.

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 Sello CLM

 

En esta receta el ingrediente estrella es el cordero. Cocinado con la berenjena y con aceite de oliva, en este plato se contribuye a mejorar la absorción del hierro, se aporta fibra, ácidos grasos monoinsaturados y poliinsaturados. Al tratarse de cordero lechal, el aporte en grasa es más bajo.

 

MOORISH-STYLE SHOULDER OF LAMB

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