Preparation time
30 mins
Cooking time
4 hrs 30 mins
Serves
6
with Sweet White Bean Salad
Renowned for its beautifully balanced reds and world-class produce, McLaren Vale has long been regarded as one of the great jewels in Australia's food and wine scene. This sumptuos lamb dish, a creation of chef Vincenzo La Montagna, celebrates the flavours of Italy, and when paired with the Mitolo Cabernet Sauvignon, brings to life the Mitolo family's philosophy of "A table, served with food and wine, made with passion and love."
INGREDIENTS
LAMB
1.5kg oyster cut lamb shoulder
¼ cup extra virgin olive oil
20g sea salt
½ cup white wine
BATTUTA (LAMB COATING)
2 ripe medium fresh tomatoes, deseeded, finely chopped
4 anchovy fillets, finely chopped
1 bunch fresh continental parsley, leaves picked, finely chopped
4 cloves fresh garlic, crushed
6 sage leaves, finely chopped
1 sprig rosemary, leaves finely chopped
PUNTARELLE (DRESSING)
600-800g chicory (Dutch endive), rinsed
1 clove garlic
6 anchovy fillets in oil, drained and oil retained
2 tablespoons wine vinegar
⅓ cup olive oil
Salt and pepper
FAGIOLI BIANCHI (WHITE BEANS)
2 x 400g cans white butter beans, rinsed and drained well
⅓ cup extra virgin olive oil
1 clove garlic, crushed
2 tablespoons white wine vinegar
40g grated pecorino
20g breadcrumbs, toasted
¼ cup chopped mint
METHOD
1. Preheat oven to 160°C. Rub lamb shoulder with oil and salt.
2. For battuta: Combine all ingredients in a bowl, spread over the lamb. Place lamb shoulder in a baking dish, add wine and cover tightly with baking paper and foil. Place in oven and cook for 3½-4 hours. Increase oven to 180°C. Remove baking paper and foil and cook for a further 20 minutes.
3. Puntarelle: Cut chicory leaves into two or three strips. Soak in cold water for 30 minutes until they begin to curl. Drain well.
4. Place garlic, oil from the anchovies, and vinegar in a mortar and pestle or blender to make a thick dressing. Season to taste with salt and freshly ground pepper. Toss chicory in dressing prior to serving.
5. Fagioli bianchi: Heat 20ml of oil in a pan over medium heat. Add garlic and beans, cook for 3-5 minutes or until garlic is soft but not coloured. Combine vinegar, pecorino, breadcrumbs and remaining oil, to make a thick dressing. Add to warm beans, season with salt and pepper, and toss gently to coat. Garnish with fresh mint or micro herbs.
6. To serve: Serve as a shared table meal. Can be served with hot pita if desired.
Note: This dish screams Sunday in Rome, with each household sacredly guarding their own variation, seasoned with the traditional herbs typical of Rome’s amazing home gardens. Battuta is an Italian term for finely chopped aromatics, usually combined with meat. Puntarelle refers to just a part of the vegetable, e.g. the inner stalks of chicory, and means 'little tips'. Fagioli bianchi is an Italian term meaning ‘white beans’.
Wine Match
Mitolo Jester Cabernet Sauvignon 2017