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Thursday 4th of July
This dish pairs mellowness with character, just like the wine it is accompanying.
The wine’s fruity side goes very well with the style of the lamb, and as you enjoy the meal, the different spicy notes from the wine and the dish begin to mingle.
Our taste buds walk a delicate path between the artichoke, fresh pasta, and pulled lamb. This is a dish that you could happily present to guests as a way of introducing them to Château Brown.
Place the lamb, oil, spices, mustard, unpeeled garlic cloves, white wine and crumbled half a stock cube in an ovenproof pan. Put the lid on the pan and place in the oven for three hours at 160°C.
Once the meat has finished cooking, shred it with a fork and put it to one side in a separate container. Simmer the remaining sauce over a high heat for a few minutes until it has reduced by half then pour over the meat. Keep warm.
Cut the artichokes into quarters and fry for a few minutes in a hot saucepan with a drop of olive oil.
Cook the tagliatelle in boiling water for 4-5 minutes.
Serve the pasta topped with the pulled lamb, some fried artichokes, a few sprigs of dill and some olive oil.
You can replace the olive oil with a spoonful of double cream over the pasta.
Season with salt and pepper, and enjoy!
Bon appétit !
A big thanks to Mathilde from Besly.fr blog for this recipe !