SAGA PAUILLAC
Chartreuse of aubergines with lamb
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 4 medium aubergines
- Olive oil
- 4 shallots
- 1 teaspoon blackcurrant jelly
- 1kg boned shoulder of lamb
- 1/2 teaspoon powdered cinnamon
1 bouquet garni
Salt and pepper
4 small fresh sage leaves
For 4 persons Preparation time: 30 min | Cooking time: 2 hours
Baste the shoulder of lamb with olive oil and season with salt, pepper and cinnamon. Place in the oven at gas mark 6 (180°C). Add a glass of water to the dish.
After an hour, add the whole peeled shallots.
Cook the lamb for 1 h 30 turning it and basting it regularly with its cooking liquid (add some water if necessary).
Wash and dry the aubergines and cut them in slices of about 1 cm. Soften them without browning in olive oil, 3 minutes on each side, season them with salt and pepper and put them aside on absorbent paper.
Remove the lamb from the oven and chop it roughly.
Deglaze the cooking dish with a glass of water, reduce it by half, add the blackcurrant jelly and set aside.
Line four soufflé moulds with overlapping slices of aubergine and a sage leaf, add a layer of cooked lamb, fold the aubergine slices towards the centre to enclose the lamb. Place in the oven at gas mark 5 (150°C) for 20 minutes. Turn out onto warm serving plates and serve immediately.
Serve with a young Saga Pauillac
