Shoulder of Lamb and Cauliflower cooked in Chablis
List of ingredients
Serves five
1 kg shoulder of lamb, deboned and cut into large chunks
2 large onions, minced
4 garlic cloves, chopped
6 pieces slices of ginger, grated
½ tsp powdered ginger
200 ml peanut oil
1 bottle Chablis—or Petit Chablis
1 kg cauliflower, cut into small florets
1 small bunch of parsley, chopped
1 tsp cumin
Preparation time: 20 min
Cooking time: 2 hours
Sommelier’s tip
Chablis Premier Cru Vau de Vey
This wine is intense, but not excessively so. The look of the wine is luminous, with greenish highlights, as one expects for a Chablis. The nose is open, pronounced, and expressive. Its complexity leads to the minerality of chalky sunbaked stone as well as white flower blossoms. Peach aromas complete the tableau. The initial impression in the mouth is very fine, and persists, establishing a harmony between taste and vivacity. The aromas that were perceived in the nose are rediscovered in the mouth, before discreetly receding.
METHOD
Heat the oil in a large heavy-bottom pot or casserole, and then brown the lamb in it.
Add the onions, garlic, ginger, salt, and pepper. While stirring, fry the contents of the pot for 5 minutes.
Once the onion is softened and golden brown, add only enough wine so that the level is halfway up the meat and cook for 45 minutes on medium heat.
Then add the cauliflower florets, parsley, cumin, the rest of the wine, and cook another 30 to 35 minutes.
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