Recipes
Aussières Rouge
Accompanied by lamb tajine with beetroot
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
- 1 kg shoulder of lamb, boned
- 2 raw beetroot
- 1 purple onion
- 1 clove garlic
- 1 carrot
- 1 turnip
- ½ celeriac
- 1 stick liquorice
- 1 bouquet garni
- 4 branches fresh mint
- 1 clove
- 1 tablespoon olive oil
- salt, pepper
- 1 teaspoon cumin
For 4 persons Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes
Cut lamb in large pieces. Peel and slice onion. Peel garlic, remove germ, cut into slices. Peel and dice carrot, turnip and celeriac.
Brown the lamb pieces in a casserole with olive oil, add the onions, garlic, mint, bouquet garni, spices and vegetables. Season with salt and pepper, sprinkle the cumin and cook for 5 minutes and stir. Cover with water and cook on medium heat for 1 hour 30 minutes, adding water if necessary.
Serve hot with fresh pasta.
Serve with a young vintage of Aussières Red.
