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For those of you who won’t be lucky enough to escape to Argentina this Easter to enjoy the pleasant autumnal weather sweeping the land, we thought we would bring you a taste of Patagonia with this original Easter recipe. Ezequiel Gallardo is the owner and head chef at Treintasillas, one of our favourite Buenos Aires “puertas cerradas”, or closed door restaurants. Opening three nights a week for the past six years with a unique menu each night– Ezequiel as well as a very talented cook is one of the most prolific and creative recipe-smiths we know. Here he has kindly agreed to share some of his closely guarded secrets for a delicious take on roast lamb to make the perfect centerpiece for this year’s Easter lunch:

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LEMON & OREGANO BRUSHED SHOULDER OF LAMB WITH ROASTED PUMPKIN & FENNEL

Serves 4

2kg Boneless Lamb shoulder (preferably Patagonian)
20g Fresh oregano
3 Lemons
3 Garlic cloves
1/2 cup of Olive oil
3 Carrots
2 Onions
Black pepper
Sea salt

Garnish:
1kg Pumpkin/squash
½ kg Fennel
2 tablespoons ground cumin
15g Fresh thyme
3 tablespoons brown sugar
½ cup Olive oil
Black pepper
Sea salt

Instructions:
First, finely chop the oregano, lemon peel and garlic. Add the olive oil and salt. Leave this marinade to stand for a couple of hours in the fridge.
Preheat the oven to 180 C/350 F. Cut the carrots and chop the onions and put them in a roasting tray with a little bit of olive oil. Place the lamb on top and brush it with the marinade that you prepared before.
Peel the pumpkin and cut into slices, cut the fennels bulbs in half and put them in a roasting tray with olive oil, the ground cumin seeds, sugar and thyme.
Cook the vegetables for 30 minutes or until tender.
Cook the lamb for another 45 minutes in the oven.
Serve the lamb with the pumpkin and the fennel. Add a little of the marinade to finish the dish.

And don’t forget a bottle of fine Argentine red to help wash it down – why not try our new favourite San Pedro de Yacochuya Malbec from Cafayate.

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