Roast lamb with celery puree
1 serving
240 minutes
Lamb stew with celery puree is a true embodiment of Italian gastronomy, combining the tenderness of slowly braised meat and the silky texture of aromatic puree. This dish harks back to traditional rural recipes where simple yet rich ingredients reveal the depth of flavor. The lamb shoulder is braised for three hours with garlic, rosemary, and bay leaves, absorbing the rich aromas of Mediterranean herbs. After that, the meat is sautéed with onions, chili, and white wine, gaining spiciness and subtle sweetness. Accompanied by velvety celery puree and fresh cilantro, it becomes a true culinary masterpiece suitable for a cozy family dinner or a festive feast.
1
Slowly cook the lamb shoulder for 3 hours with garlic, rosemary, bay leaves, salt, and pepper. Then separate the meat from the bone.
- Lamb shoulder: 180 g
- Garlic: 3 g
- Rosemary: 3 g
- Bay leaf: 2 g
- Salt: 3 g
2
Sauté finely chopped onion, garlic, and chili pepper separately. Add meat to the pan, then white wine and pepper sauce.
- Red onion: 30 g
- Leek: 30 g
- Garlic: 3 g
- Chili pepper: 3 g
- Lamb shoulder: 180 g
- Pepper sauce (sauce au poivre): 70 ml
3
Serve with celery puree. Garnish with cilantro and garlic chips.
- Salt: 3 g