Andalucia Life Recipe - Lamb Shoulder with Fresh Herbs

This recipe comes from Robert at the Carteia Restaurant at the Hotel San Roque. It is a classic case of a very simple recipe with minimum ingredients being delicious. Robert likes to serve the lamb with braised red cabbage and Dauphinoise potatoes.

Lamb Shoulder with Fresh Herbs

Ingredients (Serves 4)

2 New Zealand lamb shoulders
½ bottle good red wine
4 sprigs fresh rosemary
1 bulb of garlic split into cloves with peel on
salt and pepper
½ litre demi glace or Bisto

Method:

Put the lamb in an ovenproof casserole with the wine, rosemary and garlic. Cook for 3 hours at 1600C until very tender and falling off the bone. Carefully remove the lamb from the casserole and thicken the cooking liquid with the demi glaze or Bisto. Check the seasoning and serve.

Quick Demi Glaze

Heat together 250ml beef stock, 50ml red wine, teaspoon of tomato paste.

Braised Red Cabbage

Ingredients (Serves 4)

1/2 red cabbage, chopped
½ white onion finely chopped
¼ litre water
50 gm butter
¼ litre vinegar
50 gm sugar
50 gm sultanas
salt and pepper

Method:

Boil the cabbage and onion until tender, about 15 minutes. Strain off and discard the water. Replace on the heat and add the butter, vinegar, sugar and sultanas. Simmer for 10 minutes until very soft and most of the liquid has evaporated. Season to taste and serve.

Dauphinoise Potatoes

Ingredients (Serves 4)

1 kilo potatoes peeled and cut into slices 2mm thick
1 onion peeled and thinly sliced
1 garlic bulb, crushed
50 gm butter
½ litre cream
50 gm Cheddar cheese, grated
Salt and pepper

Layer the potatoes, onion and garlic in a baking tray, seasoning each layer. Top with knobs of butter and pour over the cream. Sprinkle the cheese over everything and cook in the oven at 1600C for about 2 hours until golden brown.