Lamb recipe from a world-renowned Hungarian writer for Easter

György Dragomán, one of the most prominent figures of the contemporary Hungarian literary scene, managed to combine his passion for cooking and literature in his recently published work, The Cookbook (Főzőskönyv). His original lamb shoulder recipe is guaranteed to bring the family together at the table, and it is perfect if you wish to enjoy authentic Hungarian flavours with a twist.

The name of György Dragomán may sound familiar to many. The József Attila-prized author frequently appears at international book fairs and festivals; what is more, his acclaimed novel, The White King, was adapted into a movie in 2016 (you can watch the trailer and read more about the movie here). The recollections of his early childhood from the era of the Ceaușescu regime in Transylvania continue to inspire his writing, just like they did his latest success, The Bone Fire. The English translation of The Bone Fire was published earlier this year, on the occasion of whic

Photo: Screenshot from video by Magvető, Facebook

h Dragomán gave an interview to the New York Times (available here).

In The Cookbook, Dragomán attaches heart-warming and sometimes heart-wrenching anecdotes and short stories to the recipes he experimented with or learnt from others.

“Writing about cooking is almost as good as cooking. Reading about cooking is almost as good as eating.”

For him, eating lamb is a delightful trip down memory lane. He cannot help but reminisce about the deep love his grandmother and father had for lamb chop and recalls the first time he prepared lamb, a true rite of passage for him. Even though we may be forced to spend the holidays far from our loved ones, flavours and memories will bring us together.

“This is the real celebration, the celebration of life and resurrection.”

Here is what you need if you also wish to indulge in the remembrances of youth or simply try this wonderful recipe without the emotional burden:

• 1 or 2 lamb shoulders
• salt and pepper
• butter or fat
• 1 medium-sized red onion
• 1 carrot
• 100 ml white wine
• 1-2 tbsp olive oil
• 1 bulb of garlic
• ¼ lemon
• tarragon
• lovage
• rosemary
• 1 can of peeled tomatoes (4-5 whole tomatoes)

After removing the fell (the thin membrane) from the lamb shoulder, rub the meat with salt and pepper. Fry all sides of the lamb in hot fat or butter until a browned crust is formed. Place the quartered onion, carrot, and garlic in a baking pan and lay the lamb shoulder on top. Pour the white wine and olive oil on the meat. Season it with tarragon, lovage, and rosemary. Put the unpeeled cloves of garlic and the lemon next to the meat. On the top, place the tomatoes and cover the pan with 2 or 3 layers of tin foil so that it is sealed hermetically. Turn the heat of the oven to 150°C/300°F/gas 2 and roast the meat for 4 and a half hours. Then remove the tin foil and the tomatoes and use the grill function of your oven to roast the meat for a further 5 minutes. You will be able to remove the bones with ease once the dish is done.

“Rejoice!” to quote Dragomán, and jó étvágyat!

Read alsoPlus-size Hungarian Easter brioche – RECIPE

Source: Dragomán György Facebook