Information

Preparation Time: 30 min. Cooking Time: 25 min.

Ingredients

800g rack of lamb (ask the butcher to remove the meat and cut the bone into small pieces) • 1 Savoy cabbage • 2 Carrots • 1 Stick of celery • 1 Parsnip • 1 large clove of garlic • 500g Sweet potatoes • 6 Button mushrooms • 1 Pack of fresh thyme • 1 Pack of fresh basil • 50g Diced bacon • 1 Tub cherry tomatoes • 10 Peeled shallots • 1 litre chicken stock • 200ml Taylors LBV Port • 150ml Dona Maria Red • Flor de Sal with Pepper, Maria do Monte • Olive oil, Terras de Portugal

Method

Sauté the lamb bones in olive oil until golden brown • Add the shallots, bacon, garlic, and half of the cherry tomatoes • Add some thyme and basil after 2-3 minutes add the red wine and reduce a little • Add then the port wine and reduce again • Add now the chicken stock and reduce slowly until 200ml of liquid is left • Pass carefully through a sieve • Wash, peel and dice the carrots, celery and parsnip • Wash and cut the savoy cabbage into squares and cut the mushrooms into quarters • Wash the sweet potatoes and cook them in salted water till ready • Cool them down as soon as possible, peel them and “cut” them with a fork into pieces • Season the lamb and sear the meat on both sides for one minute with some olive oil in a preheated pan • Put the meat in an oven preheated to 160°C for around 7 minutes and then keep in a warm place, until needed • Use the same pan to sauté the vegetables with some of the fresh herbs • Add the lamb stock and cook very slowly • Season with Flor de Sal and sprinkle with some chopped thyme and basil • Arrange as in the images provided