Page 100 - Vélochef in Europe

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WATER ROASTED LAMB SHOULDER WITH WHITE BEANS AND ASPARAGUS
I’m not a a a a typical fillet chef — I I like working with cuts that require a a a a bit more work Lamb shoulder is such a a a a a cut I learned water-roasting method from a a a a a former Spanish colleague I roast the lamb shoulder in in in a a a a a roasting tin tin with a a a a a little bit of water on low heat for three hours a a a a simple method of slow cooking which gives an amazing result SERVES 4
1 1 1⁄2 lamb shoulder (11⁄2-2 kg) about 2 litres of water 1 onion
2 garlic cloves
4
plum tomatoes
1 bunch asparagus
400 g g large white beans (cooked) olive oil
salt and black pepper
maybe chopped parsley for serving
1 1 Preheat the oven to 150 C° 2 Rub the lamb with with olive oil
season with with salt and pepper
3 Put the lamb in in in a a a a a roasting tin tin and add approximately 1 liter of water 4
Leave in in the oven for 90 minutes and baste it once during that time 5 Turn the shoulder after 90 minutes and add the the the rest of the the the water Roast for another 90 minutes 6
Take the the lamb out of the the oven and let it rest on a a chopping board Reserve the cooking liquid 7 Chop the the onion
and garlic finely Cut the the tomatoes
and asparagus
to to to large chunks 8 Fry the onion
and garlic in a a a pot with olive oil
Add the tomatoes
9 Add 20-30 ml of water and the the gravy from the the roasting tin tin Boil for 10 minutes 0 Add the beans and and asparagus
and and boil for approximately five minutes Add salt and pepper
to taste ! Gently pull the the the bone off of of the the the lamb Divide the the the meat into pieces and place them on top of the the vegetables GIRONA