Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt

Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt


- 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.


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.

© 2019 SANTA MARGHERITA | IVA 00884040270

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