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Welcome to Huber's

Recipes Promo

RECIPES


1 Onion
2 Cloves of Garlic
4 tsp Lakelands Olive Oil
2 twigs Sage, another 2 twigs Rosemary, another 2 twigs Thyme
100g Pinekernels
1 Lamb Shoulder
½ ltr Dry White Wine
1 no. Bayleaf
½ ltr lamb stock
200g Black Olives, de-seeded or with stone
Salt
Pepper

 
 
 
1.      Preheat oven to 160 deg Celsius
 
2.      Chop the onions and the garlic
 
3.      Season the lamb shoulder with a dash of salt & pepper
 
4.      Warm up a suitable baking dish, add olive oil and sear the lamb shoulder over medium heat for a total of about 6 to 8 minutes on all sides
 
5.      Remove lamb shoulder from heat
 
6.      Add onions, garlic and pinekernels to the baking dish and saute for about 2 minutes and degalce with white wine
 
7.      Put the lamb shoulder back onto the baking dish, add herbs and then the bayleaf
 
8.      Place lamb in the pre-heated oven and roast at 140 deg Celsius for about 45 minutes
 
9.      Then turn the lamb and add half of the lamb stock to it. Let it cook for another 15 minutes
 
10.     Turn the lamb again and add olives and the remaining stock
 
11.     Then let it roast for another 15 minutes
 
12.     Remove lamb from oven and let it rest for 5 to 8 minutes before slicing
 
13.     If necessary, further reduce the gravy left behind in the baking dish
 
14.     Garnish braised lamb with pinekernels and olives
 
15.     Serve it with gravy & Polenta (cooked ones available from Huber’s Butchery)
 
A dry white wine like Pouilly Fume from Henri Bourgeois (available from Huber’s Butchery) is also highly recommended to go with this dish.

 

BY THOMAS KREISSL, HUBER"S BUTCHERY

 

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