Mutton with Jerusalem artichoke puree

Name: Mutton with Jerusalem artichoke puree (Ristorante Da Sapì, Esine (Brescia))
Prep time: 3 h
Total time: 3 h
Yield: Serves 4
Cuisine: Italian
Ingredients: 200 g Jerusalem artichokes; extra-virgin olive oil; salt and pepper; 1 celery stalk; cornflour; salt and pepper; 150 ml full-bodied red wine; 1.3 kg rack of mutton; 1 small onion; 1 carrot

Ristorante Da Sapì, Esine (Brescia)

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

1.3 kg rack of mutton
150 ml full-bodied red wine
1

Europe
Italy
Brescia
Esine
Milan
Main course
Autumn
Gluten-free
Lombardy
Mediterranean

Method

Preheat the oven to 230°C.

Trim and debone the rack of mutton, reserving the bones and scraps. Put the bones and scraps in a baking dish and roast in the oven for 15 m