PARMENTIER WITH LAMB
Alliance food – wine:
Rosé wine MIMI EN PROVENCE perfectly accompanies Parmentier with lamb.
Cooking time - 1 hour
For 4 persons: 600g of lamb shoulder * olive oil * 2 onions * 4 cloves of garlic * 1/2 glass of red wine * 1/2 glass of water * 800 g of potatoes * 2 eggs * 50g of butter * 3 tablespoons of breadcrumbs * salt * pepper * arugula
Prepare the shoulder of lamb in a large sauce pan or skillet. Stir in the minced onions and chopped garlic cloves, add olive oil, then mix in pieces of meat. Cook, stirring over high heat for about 5 minutes, then add half a glass of red wine and half a glass of water and continue cooking under the lid on low heat for about 40 minutes.
At the same time, prepare the potatoes in boiling water. Mash them, add the eggs and butter.
Place half of the mashed potatoes in a gratin dish, then - the minced meat. Cover with remaining mashed potatoes. Sprinkle the Parmentier with bread crumbs and butter hazelnuts, then bake in the preheated oven. When serving, garnish with arugula leaves.