See below for recipe
Slow-Roasted Lamb in Tiranina Sauce – Recipe
Adapted by ERICH GLAVICA
Ingredients
Yields 4 servings
Slow-Roasted Lamb
- 1.2 kg lamb shoulder or leg (boneless)
- 12 g salt
- 4 g black pepper
- 20 g garlic
- 5 g fresh rosemary
- 5 g thyme
- 40 ml olive oil
- 40 g butter
- 500 ml lamb or beef stock
TIRANINA SAUCE
- 150 g red onion
- 10 g garlic
- 40 g tomato concentrate
- 200 ml red wine
- 400 ml lamb stock
- 1 bay leaf
- 30 g butter
- Salt and pepper to taste
Potato and Wild Onion Cream
- 800 g floury potatoes
- 80 g butter
- 150 ml cream
- 150 ml milk
- 60 g wild onion
- 8 g salt
- 2 g white pepper
Smoked Pear in Butter
- 2 firm pears (about 400 g)
- 40 g butter
- 20 g sugar
- Pinch of salt
Beetroot Cracker
- 200 g beetroot purée
- 80 g flour
- 30 ml oil
- 3 g salt
Beetroot Powder
- 300 g beetroot
Glazed Morels
- 200 g fresh morels
- 40 g butter
- 100 ml stock
- Salt to taste
Garnish
- Green peas
Instructions
SLOW-ROASTED LAMB
- Trim excess fat from the lamb and season with salt 24 hours in advance (dry brining).
- Bring the meat to room temperature before cooking and season with black pepper, garlic, rosemary, and thyme.
- Sear the lamb in olive oil until browned on all sides. Add butter and baste the meat with the pan juices.
- Transfer to an oven at 140 °C and roast, covered, for 3–3½ hours, or until the internal temperature reaches 88–90 °C.
- Allow the lamb to rest for 20 minutes before slicing.
TIRANINA SAUCE
- Finely chop the onion and sauté it in butter until caramelized.
- Add the garlic and tomato concentrate and cook briefly. Deglaze with red wine and reduce by one third.
- Add the lamb stock and bay leaf and simmer for about 30 minutes.
- Strain the sauce, reduce to the desired consistency, and finish by whisking in cold butter. Season with salt and pepper.
Potato and Wild Onion Cream
- Cook the potatoes in salted water until tender. Drain and mash while still hot.
- Warm the milk and cream together, then gradually incorporate them into the potatoes.
- Add butter and season with salt and white pepper.
- Briefly blanch the wild onion for about 10 seconds, cool it quickly, and blend into a smooth paste. Fold the paste into the potato cream until smooth and silky.
SMOKED PEAR
- Peel the pears and cut them into large segments.
- Cold smoke them for about 10 minutes.
- Melt butter in a pan, add sugar and allow it to lightly caramelize. Add the pears and glaze them briefly. Finish with a pinch of salt.
Beetroot Cracker
- Combine beetroot purée, flour, oil, and salt.
- Spread the mixture thinly between two sheets of baking paper and bake at 150 °C for 20–25 minutes until crisp.
- Break into irregular pieces.
BEETROOT POWDER
- Slice beetroot thinly and dry at 70 °C for 6–8 hours (or in a dehydrator) until completely dry.
- Grind into a fine powder.
GLAZED MORELS
- Clean the morels carefully.
- Sauté them in butter for 2–3 minutes, then add stock and cook until the liquid reduces to a light glaze. Season lightly with salt.
Plating
Spread a layer of potato and wild onion cream across the plate.
Place slices of the slow-roasted lamb in the center and spoon over the Tiranina sauce.
Arrange the glazed morels, smoked pear segments, and green peas around the lamb.
Finish with pieces of beetroot cracker and a light sprinkle of beetroot powder for color and texture.
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