Da Noi Restaurant – Slow baked lamb shoulder (Agnello Alla Romana)

March 27, 2012

Recipes

We recently dined at the beautiful Da Noi Restaurant (see threeat7pm blog) and was extremely fortunate to have been given the opportunity to spend a moment with Chef Mathew Angelucci, who graciously agreed to give me the recipe for their boned lamb shoulder dish (Agnello Alla Romana)…so thank you Mathew!

Da Noi Chef Mathew Angellucci.

As with all things Da Noi, nothing in writing…he just told me how he makes it – no quantities – and I (luckily) managed to catch most of it on my Dictaphone.  I had a go at making this for dinner and we were all very happy with the result.  As I wasn’t given any quantities by Mathew, I just had a crack at what I thought would work, so I have included these amounts and some other comments in the recipe below.

Da Noi’s slow baked lamb shoulder (Agnello Alla Romana), courtesy of Chef Mathew Angelucci.

Bone out the shoulder (around 1.8-2kg with bone), rub in olive oil & sea salt and place in baking tray with onion (1x brown sliced lengthways), celery (1 stick diced) and carrot (1x diced).  (I didn’t bone the shoulder as I prefer to cook it on the bone).

Place in oven on max heat – 280 to 300 deg – to “give it a quick blast to colour it”.  (Our oven didn’t go up this high, so I put it under the fan grill on max 275 deg for 10 mins on each side.  Did the job no problem).

Remove from oven and add white wine (250ml) and chicken stock (300ml), cover and bake at 180 deg for 2 hours.  (Worth checking on periodically to ensure the sauce doesn’t dry out, I topped up with some stock along the way).

I will serve this dish with a selection of roasted veg – zucchini, baby carrot, whole vine ripened tomato, baby beetroot, mushrooms, red capsicum, rosemary and garlic cloves – drizzled with olive oil and baked at 200 deg for 45 mins.

After two hours remove meat and cut into serving portions and keep warm (I just put it onto a pre heated plate and covered with foil).

Add red onion, bay leaf, garlic and pepper, reduce sauce in pan (by about half) to a nice jus, skimming off fat.

Mathew also suggests adding either some honey or a nob of butter to add depth and richness to the jus (I went with the butter).

Serves 4 easily, with leftovers.

Enjoy!

Chris.

Venue: Da Noi Restaurant

Address: 95 Toorak Road, South Yarra, 3141

Phone: (03) 9866 5975

Date: 24 Mar 2012

Reviewer: Chris

threeat7pm Melbourne restaurants

Da Noi on Urbanspoon

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2 Comments on “Da Noi Restaurant – Slow baked lamb shoulder (Agnello Alla Romana)”

  1. Karen Says:

    This sounds like a wonderful lamb dish. Thank you for sharing your recipe with us.

    Reply

    • threeat7pm Says:

      Thanks Karen, certainly worth a trip to Da Noi for the original, but a reasonably low stress option to cook for (and impress) friends and loved ones at home.

      Reply

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