Garganelli with agretti, ginger and lamb ragù – Italian Cuisine
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: lamb
Recipe Lamb shoulder with lemon and mint – Italian Cuisine
Ingredients
- 1 kg boneless lamb shoulder
- 150 g sugar
- 90 g sliced bacon
- lemon thyme
- fresh mint
- garlic
- lemon
- butter
- tomato concentrate
- White wine
- salt
- pepper
- extra virgin olive oil
For the lemon and mint lamb shoulder recipe, bring the sugar to the boil with 300 g of water, obtaining a syrup. Remove the white part of the zest of 1 lemon and cut it into slices. Place them in a small saucepan with cold water and bring to a boil, then drain. Repeat the operation three more times, always changing the water. Finally add the rinds in the syrup, bring to a boil, lower the heat and simmer for 10 minutes. Drain the peel and keep them aside. Open the lamb shoulder as a wallet and spread it in a uniform layer, leaving the fatter part down. Season with salt and pepper, cover with the slices of bacon and spread lemon thyme leaves, lemon peel and mint leaves on top. Roll up the meat and tie it with the kitchen twine like a roast. Brown it over low heat in a pan with a knob of butter, 2 tablespoons of oil, 1 clove of garlic, turning it continuously for 10-15 minutes, until it is golden brown on the whole surface. Deglaze with 600 g of wine, add teaspoon of tomato paste and mix. Transfer everything to an ovenproof dish and bake at 180 ° C for 2 hours and 15 minutes.
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Lamb recipe in chickpea and eggplant crust – Italian Cuisine
Ingredients
- 1 an already cleaned rack of lamb
- 150 g dry chickpeas
- 2 aubergines
- 2 jars of whole yogurt
- mint
- fresh coriander
- marjoram
- thyme
- extra virgin olive oil
- butter
- pepper
- salt
For the recipe of lamb in a chickpea and eggplant crust, soak the chickpeas in water for at least 8 hours. Finally drain and coarsely chop 50 g with the knife; blend the rest in cream with a couple of tablespoons of oil and water and a generous spoonful of chopped mint, marjoram, thyme and coriander. Finally mix the pureed part with the chopped chickpeas.
For the aubergines: Divide the aubergines in half lengthwise, season with oil, salt and pepper and arrange them on a plate lined with baking paper with the pulp turned upwards. Bake at 160 ° C for 40-45 minutes. Take them out of the oven, dig them
three half eggplants with a spoon, obtaining the pulp, chop it with a knife and drain it through a sieve for about ten minutes. Then season it with a little oil, season with salt, if necessary, and flavor with mint leaves.
Lamb: Salt and pepper the carré and brown it in a pan with oil and butter on a high heat for 3-4 minutes per side. Place the carré on a plate lined with baking paper and cover it with the chickpea cream. Cover the bones with aluminum to prevent them from burning. Bake at 250 ° C placing the plate at half height; after 20 minutes add some butter on top of the chickpea crust and bring the plate up higher, bringing it closer to the grill. Remove from the oven after 7-8 minutes.
Season the yogurt jars with oil, salt and pepper and distribute in small bowls. Divide the carré into portions, serve with the chopped aubergines, the yogurt and the aubergine set aside. Complete with mint strips.