Parmigiano Reggiano 40 months with young lamb, carrots, sage, beet leaf salad & dumplings
Our top chef Vedran Petranović from restaurant Dubravkin Put in Croatia shows us one of his favourite recipes so you can recreate it at home to impress your guests. In this exclusive recipe, he shows you how to cook young lamb with carrots, sage, beet leaf salad & dumplings. The secret ingredient in this recipe is 40-month old Parmigiano Reggiano. This cheese is crumbly and grainy, with aromas of strong spices and nuts, and will taste amazing in combination with the tender lamb.
Young lamb
Start by seasoning the lamb ribs with salt and pepper and place them in a baking tray in which you placed the chopped carrots, celery and onions. Pour a little melted fat or oil over them and place crushed garlic on top, as well as a couple of sprigs of rosemary. Cover and bake in the oven for 1 hour at 165°C. After the hour, remove the lid, increase the temperate to 210°C and bake for another 15 minutes until the meat gets a nice colour and crispy crust. Then, remove the lamb ribs, and as soon as they cool down, separate the meat from the bones with your hands. Pour red wine over the vegetables in the baking dish and reduce the wine until it becomes thick and syrupy. Add the bones and add some lukewarm water, and add 2 sprigs of thyme. The glaze should be reduced gently to a density that does not spill. After straining the sauce, add some salt if needed. Next, tear the meat into smaller pieces. Add the Parmigiano Reggiano, 2 tablespoons of meat sauce and form 4 equal balls. Gently flatten them with your hand and carefully wrap them in a lamb handkerchief. Bake them in the oven for 8 minutes at 210°C. Pour the sauce over the warmed lamb and sprinkle a little coarse salt on top.
| 1,5 kg | Lamb ribs with bone |
| Lamb handkerchief | |
| 2 | Red onions |
| 2 | Carrots, large |
| 1 | Celery |
| 4 cloves | Garlic |
| Parmigiano Reggiano 40 months | |
| Rosemary | |
| Thyme | |
| Salt | |
| Pepper |
Carrots with sage
Cut the peeled carrots into slices. Pour the vegetable stock over them, add the sage and cook until the carrots are completely soft. Then strain the carrots, remove the sage leaves and squeeze the carrots to get a cream. If necessary, add the cooking liquid, add salt as needed, and finally stir in the butter to create a smooth finish.
| 500 g | Carrots |
| 1,5 l | Vegetable stock |
| 4 | Sage leaves |
| 20 g | Butter |
| Salt | |
| Pepper |
Parmigiano Reggiano with homemade whey
On low heat, reduce the whey to half of the initial amount. Remove from the heat and add the grated cheese, stirring constantly. The melted sauce doesn’t need to be seasoned because the combination of reduced whey and cheese is already incredibly rich in flavour.
| 8 dl | Homemade whey |
| 100 g | Parmigiano Reggiano 40 months, grated |
Dumplings
Start by boiling the peeled potatoes in salted water. Add the butter, egg, and stir. Gradually add the salt and flour until you get the desired thickness and until the dough becomes compact and smooth. Then, transfer the dough to a floured surface and shape it into oblong rolls of around 1,5 cm thickness. Boil the dough rolls in hot water. When they float to the surface, take them out and cool under a stream of cold water. Cook the bread crumbs in a dry skillet over low heat with a cube of butter until golden. Then add the dumplings, parsley, a little pumpkin oil, and stir until the dumplings are done and coated with crumbs.
| 600 g | Potatoes |
| 50 g | Butter |
| 1 | Egg |
| 300 g | Smooth flour |
| 50 g | Parmigiano Reggiano 40 months, grated |
| 150 g | Bread crumbs |
| 30 cl | Pumpkin oil |
| 8 g | Parsley, chopped |
| Salt |
Beet leaf salad
Just add some salt to the beet leaves and sprinkle them with a few drops of apple cider vinegar.
| 16 | Beet leaves |
| Apple cider vinegar | |
| Salt |