Boneless side of lamb stuffed with braised leg, wrapped in crepinette

Boneless side of lamb stuffed with braised leg, wrapped in crepinette

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Crepinette is the caul fat that holds the stomach in place. It is a lacy webbing and is great for wrapping meats for roasting or poaching since it goes translucent and is hardly detectable after cooking but helps retain moisture. This recipe shows you how to use a whole side of lamb. The fatty shoulder and leg give moisture to the loin, so it can be cooked for a while longer before it dries out. The lamb should reach medium and no more.

Ingredients

Quantity Ingredient
1 side of lamb, no larger than 6 kg
olive oil, for cooking
2 onions, chopped
3 carrots, peeled and diced
3 celery, diced
2 tbsp tomato paste
750ml red wine
1 garlic, cut in half
1 rosemary, reserving a few sprigs for garnish
4 thyme
salt and freshly ground black pepper
4 litres Dark lamb stock
or 4 litres Beef stock
300g crepinette

Method

  1. Remove the leg and shoulder from the side of lamb. Cut down the spine following the loin and carefully separate the loin from the bone. Run a knife down the rib cage, removing the belly and the loin in one piece. Trim the skin and some of the fat from the belly and trim the edges so it is a nice even rectangle. Refrigerate until ready to use.
  2. Preheat the oven to 140°C.
  3. Heat a little olive oil in a large casserole dish and add the onion, carrot and celery. Cook until the vegetables are coloured, then add the tomato paste and cook for a further 10 minutes. Add the wine, garlic, rosemary and thyme and cook until most of the wine has evaporated. Add the stock and bring to the boil, then add the lamb leg and shoulder, cover, and braise in the oven for about 4 hours.
  4. Remove the meat from the dish and when cool enough to handle, pick the meat from the bones, discarding the bones. Season the meat with salt and pepper and some of the extra rosemary. Allow to cool.
  5. Skim the cooking liquid in the dish and strain into a clean saucepan, using a ladle to push through as much of the cooked vegetables as possible. Reduce over high heat to a coating consistency. Set aside – this will be used to sauce the finished lamb.
  6. Increase the oven temperature to 180°C.
  7. Take the lamb loin and belly out of the refrigerator. Spread out the crepinette in one layer on a work surface and place the lamb loin and belly on top, flesh side up. Season with salt and pepper, and place about the braised meat in the centre. Roll the loin over the braised meat into a cylinder and wrap with the crepinette. Fold the edges of the crepinette under the meat and roast in the oven for 30–45 minutes, or until the meat is cooked to medium. Rest for at least 15 minutes before serving. Serve the lamb sliced with fresh vegetables or a simple salad and the sauce.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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