---
title: Santa Margherita wines - Santa Margherita wines
description: Santa Margherita rappresenta la tensione ad innovare, a creare e comprendere i mutamenti del gusto degli ultimi 60 anni del vino italiano.
author: Santa Margherita
url: https://www.santamargherita.com/en/component/wine_n_food/recipes/57
---

![Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt](https://www.santamargherita.com/images/transparent.png)

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# Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt

**Ingredients**



- Lamb: 1 kg, leg,



- Salt: as required,



- Rosemary: as required,



- Thyme: as required, mountain variety,



- Orange: 1 peel,



- Juniper, few berries,



- Parsley: as required,



- Garlic: 2 cloves,



- Celery: 1 stick,



- Carrots: 2,



- Onion: 1,



- Mint: a few leaves,



- Yoghurt: 100g, natural,



- Radishes: 8,



- Vinegar: as required, raspberry variety,



- Extra virgin olive oil: as required.





**Method**



Place the leg in a vacuum bag with a pinch of salt and flavourings: rosemary, mountain thyme, orange peel, juniper berries, carrot and parsley stems. Steam in the oven at 65° for 12 hours (2 hours in a conventional oven). Dissect the meat, removing the bone, and brown in a frying pan or on the grill with a little extra virgin olive oil, caramelizing the meat slightly. Brown the bones and discarded meat with a drop of oil, add the mixture to the vegetables that you have already cooked in vacuum bag and pass through a sieve until you get a sauce to go with the meat.



Wash the radishes and cook them for about eight minutes in a frying pan with their leaves still attached, add a pinch of salt, a little water and a tablespoon of raspberry vinegar. Cut the radishes in half vertically so that each half still has part of the leaves attached and plate the dish: arrange the meat on the plate with a bit of sauce and the radishes and dot the yoghurt here and there with chopped fresh mint leaves. Finish with a drizzle of extra virgin olive oil.