BineVolcic
Základné ingrediencie
For the Lamb
For the Tomatoes
Vybavenie
Glowen Raptor 2 Multi-Fuel Pizza Oven
Door for Glowen Raptor 2
Firebox for Glowen Raptor 2
Cutting and Serving Board
Baking Gloves
Pokyny krok za krokom
1
Preparing the Lamb
- Preheat the oven to around 280°C using wood and place a skillet inside to heat up.
- Carefully remove the hot skillet, add a drizzle of olive oil, and place in the lamb shoulders.
- Return the skillet to the oven for a few minutes to sear the meat and develop a deep crust.
- While the lamb is browning, cut the carrots, red onions, and leek into large chunks.
- Add the garlic (unpeeled), sage, bay leaves, thyme, juniper berries, and strips of lemon peel, making sure to remove the white pith.
- Remove the skillet from the oven and take out the lamb.
- Spread the vegetables and herbs across the bottom of the skillet and place the lamb on top.
- Pour in some red wine and enough light beef stock to partially fill the skillet, ensuring the lamb is not fully submerged.
- Cover the skillet and return it to the oven.
2
Slow Roasting
- Lower the oven temperature to around 150°C.
- Add more wood if needed and close the oven using the booster door to maintain a steady temperature.
- Slow roast the lamb for approximately 4 hours, until the meat is tender and easily pulls away from the bone.
- Remove the lamb from the oven and allow it to rest.
3
Roasted Tomatoes
- Bring the oven temperature back up to around 250°C if needed.
- Cut the tomatoes in half and place them in a skillet.
- In a bowl, combine the bread crumbs, Parmesan (or pecorino), chopped parsley, basil, mint, olive oil, and a pinch of salt.
- Mix until evenly combined and spoon the mixture over the tomatoes.
- Bake for approximately 15 minutes, until golden and lightly crisp on top.
4
Serving
- Remove the bones from the lamb shoulders.
- Serve the slow-roasted lamb alongside the roasted tomatoes.
