INGREDIENTS:
• 1Kg of boneless lamb
• 200 grams of onion
• 100 grams of carrot
• 100 grams of cellars
• 1 ½ cup of red wine
• 1 ½ cup of brandy
• 4 bay leaves
• 4 sprigs of fresh rosemary
• ¼ liter of olive oil
• Black pepper
• Salt
FOR THE PURÉ
• 300 grams of chestnuts
• 1 sweet potato
• 2 tablespoons of cocoa
• 1 cup of contribution
• 2 butter spoons
• 2 tablespoons of sugar
• 1 cup of milk
• Salt
PREPARATION
The lamb is marinated with all the ingredients except oil, salt and pepper, throughout the night.
Drain the lamb and salt. It is placed on a baking tray with olive oil, bay leaves and rosemary.
The marinade juice is liquefied and passed through a Chinese sieve. It is added to the lamb tray.
Take it to the oven, at 350 degrees, for about two hours. The lamb is bathed with its juice every half hour during the whole cooking.
Prepare the chestnut puree. For this, the sweet potato is cooked in boiling water.
Apart, some incisions are made in the chestnuts, in the shape of a cross. Roast the chestnuts in a pan until the shell cracks. They are removed from the fire and peeled. Finally they are passed through the mash-pass.
In a saucepan over low heat cook, stirring constantly, chestnuts, sweet potatoes, cocoa, sugar, salt and butter. Milk is added progressively until achieving a homogeneous consistency. The port is added and the salt point is corrected. It is removed from the fire.
Serve the lamb bathed in sauce, accompanied by mashed potatoes. It can also be accompanied by a portion of wild rice.
Bon Appetite
