Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
2,5 hours
COOKING TIME
2 hours and 10 mins
PREP TIME
20 mins
SERVES
2-3 people
ingredients
- 1 milk-fed lamb shoulder
IN STOCK - 1 head of garlic, halved
- 8 shallots, halved
- Brindisa Arbequina Olive Oil
IN STOCK - Salt & pepper
- 250ml of El Celleret Cava
IN STOCK - 250ml of chicken stock
- Handful of rosemary and thyme
- 2 jars of Perello butter beans, drained
IN STOCK - For the Caper Salsa:
- Bunch of parsley, and a few leaves of mint and basil
- 1 garlic clove
- 2 anchovy fillets
IN STOCK - 1 tbsp capers
- 1 tbsp red wine vinegar
IN STOCK - Brindisa Arbequina Olive Oil
IN STOCK - Flor de Sal Organic Salt
IN STOCK Method:
- Preheat the oven to 160°C. Cut the shallots in half and place them in a casserole dish with the garlic cut in half. Season well and drizzle with olive oil.
- Rub the lamb with olive oil, salt, and pepper. Place it on top of the shallots, add the herbs, pour in the cava and the stock, and roast for 1 hour per side.
- Set the lamb on the side. Add half a jar of mashed butter beans into the sauce to thicken, then add the rest of the butter beans, well drained from the liquid. Place the lamb back on top.
- Roast uncovered for 10 minutes until beans and lamb crisp up. If there is too much liquid, remove some.
For the Salsa:
- Finely chop the herbs, garlic, and anchovies.
- Mix everything well with a pestle and mortar and add the capers, vinegar, salt, and olive oil until it is loose but not runny.
Serve the lamb with salsa on the side. Enjoy!
