Eat Well

Venetian Republic

Braised Pag Lamb Shoulder with Olive Oil Mashed Potatoes & Grilled Baby Leeks

Serves: 4

Lamb Shoulder

1.2kg whole shankless lamb shoulder
2 tbsp olive oil
120g whole French shallots
5 garlic cloves, crushed
1 bottle Plavac Mali red wine (or Zinfandel, Primitivo or any medium/ full-bodied red wine)
125mL red-wine vinegar
1 sprig thyme
1 sprig rosemary
2 bay leaves
Sea salt & freshly ground black pepper
800g potatoes, whole & unpeeled
200mL olive oil
Grilled baby leeks
20 baby leeks
3 tbsp extra-virgin olive oil

Preheat the oven to 160°C (315°F).

Season the lamb shoulder well with salt and pepper.

Heat the olive oil in a

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Eat Well

Eat Well6 min letti
Our Chefs
Lisa Guy is a highly qualified Sydney-based naturopath, author and passionate foodie and founder of Art of Healing (artofhealing.com.au) and Bodhi Organic Tea. Lisa is a believer that good wholesome food is one of the greatest pleasures in life and t
Eat Well13 min lettiFood & Wine
Poach Perfect
Poaching is a cooking technique that involves submerging what you are cooking in heated water. The difference between poaching and simmering or boiling is the temperature you use, with poaching happening at lower temperatures roughly between 70ºC and
Eat Well11 min letti
Cooking With Butternut Pumpkin
Just so you know, technically, pumpkin is a fruit, but it is usually referred to as a vegetable because that’s how we use it in the kitchen. Butternut pumpkin has a seriously sweet and creamy interior that is so versatile, virtually the only thing yo