How about the best of both worlds this Easter? Lamb shoulder served with stew sauce, made with Esporão Selecção Extra Virgin Olive Oil.
Ingredients
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1 shoulder of lamb (approx. 2kg)
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750g ripe tomatoes cut into chunks
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2 peppers, green and red, cut into wide strips
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4 bay leaves
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4 unpeeled garlic cloves
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500ml white wine
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2 large unpeeled onions, cut into quarters
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80ml Esporão Extra Virgin Olive Oil
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1 bunch parsley
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1 bunch mint
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4 cloves stuck in the onions
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1 tablespoon of paprika
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Salt and pepper
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2 tablespoons of Esporão Red Wine Vinegar
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120ml Esporão Selection Extra Virgin Olive Oil
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New potatoes to serve
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Preheat the oven to 200ºC. Arrange the vegetables and herbs on a baking tray, drizzle with a little extra virgin olive oil, season with a spoonful of salt and black pepper and paprika and toss to coat. Place the piece of meat on top of the vegetables, grease with a little extra virgin olive oil and season generously with salt and black pepper on both sides. The side with the most fat should be the one facing upwards. Finally, pour over the white wine and cook for 20 minutes.
Remove the tray from the oven, lower the temperature to 160ºC, cover with two sheets of aluminium foil and cook for 1 ½ - 2 hours.
Remove the four cloves and the aromatic herbs (especially the bay leaves) and place the roasted vegetables and all the juices from the tray in a blender jug. Add the Selecção extra virgin olive oil and red wine vinegar and blend until you have a smooth, velvety sauce. Correct the salt and acidity of the sauce, adding more vinegar if necessary, or a pinch of sugar to correct the flavours.
Serve the meat with the potatoes and stew sauce and garnish with fresh mint leaves. Serve with salad leaves such as watercress or canonigos.
Bon Appétit!
