Lamb Campania Style – Show 308

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Lamb Campania Style – Show 308
For lamb:
  • 600 g, of boned leg
  • 4 onions of Montoro
  • 200g of extra virgin ravece olive oil
  • 2 dried peppers sweet
  • 1 bunch of parsley
  • 4 rosemary needles
  • 1 glass of red wine (Taurasi)
  • 1L of water
For reduction:
  • 1 bottle of Taurasi
  • 1 shallot
  • 100 g of butter
  • 2 bay leaves
  • salt and pepper
  • 1 teaspoon of cornstarch
For the smoked mashed :
  • 1 kg of white potatoes
  • ½ l milk
  • 150 g of butter
  • 2 juniper berries
  • 200g of sawdust beech
  • 2 teaspoons brown sugar
For lamb:
  1. In a copper pan sauté the leg, cutting it into cubes, add the onion and fragrances with salt, pepper and paprika, as listed above, after which the water, and continue cooking over low heat for about 2 hours, fading at the end with a glass of red wine (Taurasi).
For the mashed smoked:
  1. Wash the potatoes, put them steam for about 45 minutes, after which they prepare the pans, one perforated and one closed. In the closed settles sawdust beech, juniper, and sugar cane; in that perforated settle boiled potatoes, by placing the latter on the baking sheet closed, to begin the process of smoking, putting a lid for about 7 min.
  2. After smoking, you pass the potatoes in a saucepan and put the milk and butter and cook for about 10 minutes, and finally everything is homogeneous, adjusting, as appropriate, with salt and pepper.
For the reduction of Taurasi:
  1. Put in a pan with red wine, onion, salt, peppercorns and bay leaf, and cook for 2 hours, so that the reduction arrivals to 30%, and finally complete.
Assembling the dish:
  1. Put a mirror on a plate, preferably flat, smoked mashed hovers above three cubes of lamb and garnish with all the creativity of the chef using the  reduction of Taurasi.
  2. the wine to pair is Taurasi (DOCG), rich in tannins and so helpful and pleasant to clean the fatness of this dish.

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