Corsican Rustida with Herbs and Citrus

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• Zest of 1 lemon or orange Zest of 1 lemon or orange
• Juice of 1 lemon or orange Juice of 1 lemon or orange
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Roasted potatoes or polenta, to serve Roasted potatoes or polenta, to serve

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 45g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the lamb and pork cubes with minced garlic, chopped rosemary, thyme leaves, oregano, lemon or orange zest, lemon or orange juice, olive oil, salt, and pepper. Mix well to ensure the meat is evenly coated with the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Preheat the oven to 160°C (320°F).
3. 3.
   Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the marinated meat in batches until browned on all sides. Remove the meat from the skillet and set aside.
4. 4.
   Deglaze the skillet with a splash of water or broth, scraping off any browned bits from the bottom. Return the meat to the skillet and cover with a lid or aluminum foil.
5. 5.
   Place the skillet in the preheated oven and cook for 2-3 hours, or until the meat is tender and easily pulls apart with a fork.
6. 6.
   Remove from the oven and let the Rustida rest for a few minutes before serving.
7. 7.
   Serve the Rustida with roasted potatoes or polenta to soak up the flavorful juices.

Treat your ingredients with care...

• Lamb and pork — Choose cuts with a good amount of marbling for a tender and juicy result.
• Fresh herbs — If you can't find fresh herbs, you can use dried herbs, but reduce the quantity by half.
• Citrus zest — Make sure to use organic citrus fruits for the zest to avoid any pesticides or waxes.

Tips & Tricks

• For an extra burst of flavor, add a splash of white wine to the marinade.
• If you prefer a crispy exterior on the meat, you can sear it at a higher temperature before slow-cooking.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.

Serving advice

Serve the Corsican Rustida hot, allowing the meat to be the star of the dish. Accompany it with roasted potatoes or creamy polenta to create a satisfying and complete meal.

Presentation advice

Garnish the Rustida with a sprig of fresh rosemary or thyme to add a touch of elegance. Serve it in a rustic clay pot or a cast-iron skillet to enhance the traditional Corsican vibe.