Make it at home with Chivite

Ingredients

The stuffed shoulder of mutton Garnish

- 1 boned shoulder of spring lamb green asparagus

- ½ onion French beans

- ½ green pepper artichokes

- 35gr crystallised boletus mushrooms young garlic

- 3 lamb sweetbreads green pepper

- 2 kidneys red pepper

- 3 cloves of garlic Mange-tout

- Olive oil Slices of crystallised tomato

- Salt

- Pepper

Cheese Juice

- Rosemary

- ½ litre of milk

Gravy

- ½ litre of cream

- Meat juices

- ¼ Kg. smoked Idiazabal cheese

- Boletus mushrooms

 

Preparation

Stuffed shoulder of mutton: Poach the onion, the green pepper and the mushrooms slowly for two hours. Sauté the sliced sweetbreads and kidneys and mix them with the above. Stuff the shoulder and brown it on the pan. Vacuum seal with 3 cloves of garlic, rosemary, pepper and lamb gravy. Cook at 60º for about 12 hours. Heat and glaze in the oven.

Garnish: Clean all the vegetables and fry them in Bajo Aragón olive oil.

Gravy: Reduce the meat juices to demiglace and add boletus edulis mushroom slices; leave to simmer and then serve straight on the plate.

Cheese juice: Leave to simmer gently for 2 hours. Strain through serge to obtain the desired Idiazabal cheese juice.

Presentation: Place a 3-cm oven-glazed roll of shoulder of lamb in the centre of the plate. Arrange the fried vegetables on top and flavour with rosemary butter. Finally, pour the meat and cheese juices over the meat and vegetables.