Rôti d'Agneau de Montagne Infusé de Mousse – Une Délicatesse Rustique Culinaire
(Moss Infused Mountain Lamb Roast – A Rustic Culinary Delight)
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mai 17, 2025
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Ingrédients
-
1.5 kg Épaule d'agneau de montagne
(Preferably from free-range, grass-fed lamb)
-
100 grams Mousse comestible fraîche
(Be sure to use safe, culinary-grade moss from trusted sources or specialist stores)
-
6 pieces Gousses d'ail
(Écrasé)
-
3 sprigs Romarin frais
(Haché finement)
-
3 sprigs Thym Frais
(Leaves only, finely chopped)
-
2 tbsp Sel marin
(Coarse grind)
-
1 tbsp Poivre noir
(Freshly crushed)
-
50 ml Huile d'olive
(extra virgin)
-
20 grams Mélange d'herbes sauvages de montagne
(A mix of thyme, rosemary, and oregano, optional but enhances earthiness)
-
150 ml Vin rouge
(Dry red wine for basting and sauce)
(Preferably from free-range, grass-fed lamb)
(Be sure to use safe, culinary-grade moss from trusted sources or specialist stores)
(Écrasé)
(Haché finement)
(Leaves only, finely chopped)
(Coarse grind)
(Freshly crushed)
(extra virgin)
(A mix of thyme, rosemary, and oregano, optional but enhances earthiness)
(Dry red wine for basting and sauce)
Nutrition
- Portions: 4
- Taille de portion: 1 assiette (350g)
- Calories: 560 kcal
- Carbohydrates: 5 g
- Protein: 55 g
- Fat: 35 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 780 mg
- Cholesterol: 185 mg
- Calcium: 45 mg
- Iron: 7 mg
Instructions
-
1 - Prepare the Lamb:
Wash and pat dry the lamb shoulder. Using a sharp knife, make small incisions in the meat for flavors to infuse.
-
2 - Create the Moss Marinade:
Clean and finely chop the edible moss. In a bowl, combine moss, garlic, chopped rosemary, thyme, sea salt, black pepper, olive oil, and optional herbs to form a textured paste.
-
3 - Infuse Lamb with Moss Paste:
Massage the moss marinade thoroughly onto and into the incisions on the lamb. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
-
4 - Preheat Oven & Prepare for Roasting:
Preheat the oven to 160°C (320°F). Place the lamb on a roasting tray, sprinkle any remaining moss paste on top.
-
5 - Roast the Lamb Slowly:
Roast the lamb in the oven for about 2 hours. Baste occasionally with red wine and pan juices to keep the meat moist and enrich the flavor.
-
6 - Rest & Serve:
Remove the lamb from the oven, tent with foil, and let it rest for 10 minutes before carving to lock in juices.
Wash and pat dry the lamb shoulder. Using a sharp knife, make small incisions in the meat for flavors to infuse.
Clean and finely chop the edible moss. In a bowl, combine moss, garlic, chopped rosemary, thyme, sea salt, black pepper, olive oil, and optional herbs to form a textured paste.
Massage the moss marinade thoroughly onto and into the incisions on the lamb. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat the oven to 160°C (320°F). Place the lamb on a roasting tray, sprinkle any remaining moss paste on top.
Roast the lamb in the oven for about 2 hours. Baste occasionally with red wine and pan juices to keep the meat moist and enrich the flavor.
Remove the lamb from the oven, tent with foil, and let it rest for 10 minutes before carving to lock in juices.
En savoir plus sur: Rôti d'Agneau de Montagne Infusé de Mousse – Une Délicatesse Rustique Culinaire
Moss Infused Mountain Lamb Roast: An Aromatic Journey
The "Moss Infused Mountain Lamb Roast" is a unique preparation celebrating the rustic flavors of British mountain terrain food culture. This recipe marries premium free-range lamb shoulder with an unusual but edible and aromatic moss infusion, delivering a distinctively earthy and herbal profile seldom found in typical roasts.
Culinary Background and Significance
Edible moss has historically been foraged in mountainous regions not only for survival but for gastronomy, prized for its rich mineral notes and subtle bitterness that complements rich meats. Combined with fresh wild herbs like rosemary and thyme prominent in traditional British and Scottish cooking, the lamb elevates to a forest-to-table experience evocative of misty highland hillsides.
Flavor Profile and Technique
The preparation technique thoughtfully incorporates marinating the lamb with the moss to allow deep penetration of flavors. Slow roasting at a controlled lower oven temperature renders the shoulder tender while concentrating those aromatic woodland elements. Basting with red wine sharpens the palette, balancing richness with acidity.
Tips & Notes:
- Always confirm foraging moss is safe and free from pesticides or contaminants. Use culinary-grade verified moss from reputable suppliers.
- Marinating overnight deeply enhances infusing fuzzy moss flavor.
- Pair the roast beautifully with root vegetables, oatcakes or a wild mushroom gravy to echo forest floor notes.
- Use a meat thermometer to check doneness (aim for internal 70°C/160°F for medium).
History and Contemporary Appeal
While moss use in cooking might seem avant-garde, it echoes historical uses of plant mucilage and other botanicals in peasant and forager cuisine, reinvented here in a refined culinary context. This lends to its novelty and prominence in refined pub dining, Scottish heritage menus, and nature-inspired haute cuisine.
Final Thoughts
This recipe offers a delicious exploration beyond classic lamb roast recipes; an adventurous feast marrying tradition with wilderness essence. It's ideal for chefs wishing to intrigue and treat guests with authentic, earthy flavors while celebrating British upland tradition. Moss Infused Mountain Lamb Roast promises not only nourishment but an evocative storytelling patron to plate experience.
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