Francesco Mazzei’s fornarina style Welsh Lamb shoulder
Ingredients - 2kg PGI Welsh Lamb shoulder (on the bone) - 100ml extra virgin olive oil - 2L chicken stock - 750ml rosé wine - 4 cloves - 2 bay leaves - 6
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Cooking tools:
- Roasting pan
- Kitchen scale
- Aluminum foil
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 2kg PGI Welsh Lamb shoulder (on the bone)
- 100ml extra virgin olive oil
- 2L chicken stock
- 750ml rosé wine
- 4 cloves
- 2 bay leaves
- 6 juniper berries
- ½ tsp tomato purée
- 900g Cyprus potatoes, peeled and cut into chunks
- 600g carrots, peeled and cut into chunks
- 1 garlic bulb, top sliced off
- Sea salt
- freshly ground black pepper
- 100g fresh breadcrumbs
- 25g parsley
- 15g mint
- 6 sprigs of marjoram
- 50g Pecorino Romano PDO cheese, freshly grated
- 50ml extra virgin olive oil
- 2 tbsp white wine
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