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12 May 2021

Recette : Comment accorder son Lirac Rosé

Lamb casserole with artichokes, fresh thyme and Espelette chili pepper

 

 

 

 

 

 

 

 

 

  

 

 

This recipe is just what you need for the first days of a chilly beginning summer.

It puts the spotlight on season flavors and products and our need of sunny weather, keeping in mind that good simmered simple food will always be comforting to share with family and friends by a nice but nippy spring day.

Pairing it with a bottle of our so perfumed Lirac rosé Château Saint-Roch Tradition 2020 will make the day!


For 6 persons

            Ingredients

1,5 kg (3,5 lb) deboned and cut in cubes of 3 to 4 cm side leg of lamb. Ask your butcher

12 to 15 deep frozen artichoke hearts

4 fresh onions, 2 shallots, 3 garlic cloves

3 olive oil table spoons

25 cl (half a pint) of Lirac rosé Château Saint-Roch Tradition 2020

2 lemons - in juice

4 to 5 de fresh thyme branches

2 bay leaves

1 to 2 Espelette chili powder tea spoons: depends on your taste, lamb meat being quite strong flavored

1 small bunch of parsley *

1 finely chopped coriander leaves table spoon*

Salt and pepper from the grinder

*deep-frozen and already chopped is also very good!

 

            Utensils

A cast iron cooking pot which can be put in the oven

Pots to marinate and put to one side

A chopping-board, a garlic press and some well sharpened knives

 

            Preparation

Wash, stem and chop finely parsley and coriander if you use fresh ones

Pluck the thyme leaves

Put the meat to marinate: 1 lemon juice lightly thinned with some water + 2 olive oil table spoons + salt and pepper from the grinder + thyme leaves of 3 branches+ 1 to 2 pressed garlic cloves + 1 chopped parsley table spoon.

Mix everything in a big pot, cover and let it marinate 30 to 45 mn. at room temperature. Stir 2 to 3 times

Meanwhile, chop thinly the onions and shallots

Defrost the artichokes, cut them in 4 and put them to one side in a mix of lemon juice and water

 

Strain the meat cubes and keep the juice. Sear the meat in with 1 olive oil table spoon in the iron -cast cooking pot, put them to one side and dispose of the exceeding fat. Filter the marinade juice. In the cooking pan, brown and lightly caramelize the onions and shallots

Add the meat, the Espelette chili pepper powder, the filtered marinade, salt and pepper.

 

Put the pot in the oven at 180°C (356 °F), add some water, cover and let it stew 45 à 50 mn.

Check from time to time that the preparation doesn’t reduce too much.

When the meat starts to become tender, strain the artichokes carefully, add them in the pot with what is left of the parsley (around 3 table spoons), the rosé wine, the bay leaves, 1 pressed garlic clove and what is left of the thyme. Add some water, salt and pepper if necessary.

Put back in the oven for the end of cooking, check if there is enough juice left. Preparation should be juicy but not recovered.

End cooking when the meat is melting and the artichokes are still a bit firm. Sprinkle some chopped coriander on each plate.

Serve with Basmati rice and pair with a Lirac rosé Château Saint-Roch Tradition 2020 chilled between 10 to 12 °C (50 to 54°F).

 

Bon appétit!