Agnello alla brace con polpette di cavolfiore gratinate e patate al forno

Grilled lamb with gratinated cauliflower meatballs and baked potatoes

INGREDIENTS

LAMB

CAULIFLOWER MEATBALLS

BAKED POTATOES

800 g of lamb in pieces

1 medium cauliflower

4 medium potatoes

2 cloves of garlic

250 ml of milk

Extra virgin olive oil to taste

Aromatic herbs (rosemary, thyme, sage)

20 g of butter

Salt to taste

Extra virgin olive oil to taste

20 g of flour

Pepper to taste

Salt to taste

2 egg yolks

Pepper to taste

40 g grated parmesan cheese

Salt to taste

Pepper to taste

PREPARATION

1. Marinate the lamb (the day before)

  • Place the lamb pieces in a bowl.
  • Add a crushed garlic clove, half of the herbs, salt and pepper. Mix well.
  • Cover and leave to marinate in the refrigerator for at least 12 hours.

2. Prepare the sauce for the lamb

  • Finely chop the remaining herbs and a clove of garlic.
  • Mix with extra virgin olive oil to obtain a sauce.
  • You will use this sauce to season the lamb once cooked.

3. Prepare the cauliflower meatballs

  • Cook the cauliflower in salted water until soft (it should not remain crunchy).
  • Drain the cauliflower and place it in a bowl. Mash it roughly with a spoon.
  • Prepare the béchamel: in a saucepan, melt the butter, add the flour and mix. Pour in the milk a little at a time, continuing to mix, until you obtain a smooth and thick cream.
  • Remove from heat and add egg yolks, parmesan, salt and pepper. Mix well.
  • Form 4 meatballs with the cauliflower and place them on a baking sheet lined with parchment paper. Pour a little béchamel sauce over each meatball.
  • Bake at 200°C for about 15-20 minutes, until golden.

4. Prepare the baked potatoes

  • Peel the potatoes and cut them into cubes.
  • Blanch them for 1 minute in boiling salted water, then drain them.
  • Season with oil, salt and pepper, then bake in the oven at 200°C for about 25-30 minutes, until golden.

5. Cook the lamb

  • Grill the lamb over a hot coals or grill until browned and cooked through (about 20-25 minutes, depending on the size of the pieces).
  • Once cooked, brush the lamb with the herb sauce.

6. Plate with creativity

  • Place the lamb in the center of the plate, alongside a gratinated cauliflower meatball and a few cubes of baked potatoes.
  • Add a drizzle of extra virgin olive oil and serve immediately.

Recommended pairings: Santa Caterina Chianti Classico DOCG Gran Selezione and Il Solatìo Chianti Classico DOCG Gran Selezione 🍷

Enjoy your meal! 🍽️

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