For 4 people
Preparation : 1h
Cooking : 2h30

INGREDIENTS

1 boneless shoulder of lamb
1 onion
3 cloves of garlic
1 bouquet garni
1 bunch of rosemary
Olive oil
Salt and pepper
200ml of Banyuls Traditional Old Reserve
1 lamb or poultry liver
1⁄2 slice of country bread
15g hazelnuts
1 C. tablespoon of honey
10g dark chocolate
250g kale
250g potatoes
100g bacon
6 Brussels sprouts
1 cooked red beet
1 tablespoon of sugar
2 tbsp. of white vinegar

RECIPE

BASE
Cut the lamb shoulder into medium cubes. Brown over high heat with olive oil, then add water little by little to make a broth.
Cut the onion into small pieces then add to the broth with the crushed garlic, bouquet garni and rosemary. Leave to simmer for 1 hour. Pass the juice through a strainer.

PICADA SAUCE
Cut and brown the liver over high heat in olive oil, toast the slice of country bread. Mix together the honey, hazelnuts, dark chocolate and Banyuls Traditionnel Vieille Réserve . Check the taste. Then mix the picada with the juice from the lamb cooking to bind the mixture. Then add the meat.

TRINXAT
Blanch the cabbage leaves. Keep a few aside for final decoration.
Dip the potatoes in salted water, then boil the water. Peel the potatoes once cooked.
Dip the cabbage leaves in boiling water and cook for 30 minutes. Mash the potatoes and cabbage to make a puree. Brown the bacon in olive oil over high heat and add to the puree.

DECORATION
Blanch the Brussels sprouts then remove the first leaves.
Finish cooking in boiling water. Cut the beets into cubes. Mix the sugar, vinegar and a little water. Let reduce and strain.

DRESSING
In the center of the plate, mold the trinxat with a cookie cutter, arrange the meat on top with its sauce and the beetroot juice around it.
Then add a few pieces of previously saved cabbage leaves, then the Brussels sprouts sliced ​​in 2.

FOOD & WINE PAIRING
Collioure Red - Prestige
Collioure Rouge - Le Pams
Collioure Rouge - Land of Oms

Wine and gastronomy
The marriage of two French know-how