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Home Portfolio : Roasted deboned shoulder of lamb roasted with Cava and apple and plum compote
Roasted deboned shoulder of lamb roasted with Cava and apple and plum compote

Roasted deboned shoulder of lamb roasted with Cava and apple and plum compote

Restaurant Cal Saldoni. Sant Pau d’Ordal

Making of the dish

  1. Debone the lamb shoulders, add salt and pepper and place in an oven tray.
  2. Chop the onions, tomatoes, and add to the lamb shoulders..
  3. Pour the oil and Cava over the top and place in the oven at 200º for 15 min. Reduce the temperature to 120º and let it cook for 2 more hours.
  4. For the compote put all the ingredients in a pan and add a little water. Cook at a low fire for approximately 30 min. until obtaining the desired texture.
    Recommended Cava:: BRUT NATURE GRAN RESERVA

Ingredients (4 people)

  • 2 Shoulders of Lamb
  • 6 ripe tomatoes
  • 2 onions
  • 6 carrots
  • 500 cl of Cava
  • Salt
  • Virgin olive oil
  • Pepper

For the compote:

  • 6 apples
  • 6 plums
  • 6 dried plums
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