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DOMINIQUE FILONI
SAVONA
100 Old Gulph Road
Gulph Mills, PA
19147-4730
(610) 520-1200

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DOMINIQUE FILONI
Savona | Philadelphia, PA

Food has always been a family affair to Dominique Filoni. While growing up in France, activities were often revolved around food. Whether helping his grandmother prepare one of her legendary culinary feasts, foraging for wild mushrooms and leeks with his uncle, tending to the family garden, or searching for snails with his mother, Filoni indulged in every opportunity to learn about food. By the time Filoni was 16, he had already graduated with honors from the intensive culinary program at the Lycee Hotelier Institute in Hyeres, France. Fast forward through years of training both in France and America, Filoni is now running the kitchen of Savona and making Philadelphia diners stop and smell the…mushrooms.


Roast Lamb Shoulder Tagine
Chef Dominique Filoni of Savona – Philadelphia, PA
Adapted by StarChefs

Yield: 6 - 8 Servings

Tagines are Middle Eastern stews featuring meat or chicken gently simmered with vegetables and spices. Traditional tagines are served with couscous.

Ingredients:

  • 1 cup blended oil (½ cup olive oil and ½ cup vegetable oil)
  • 3 ½ pounds lamb shoulder, trimmed, bone-in
  • 3 large carrots, peeled and sliced on the bias, ¼-inch thick
  • 2 large Spanish onions, peeled, cut in half and sliced ¼-inch thick
  • 1 bunch scallions, trimmed, cleaned and cut in half
  • 2 Tablespoons cumin powder
  • 1 Tablespoon cayenne
  • Salt
  • Pepper
  • 1 quart chicken stock
  • 2 sprigs thyme, picked and chopped
  • 1 fresh bay leaf
  • 1 ounce Italian parsley, chopped
  • Prepared couscous or Yukon Gold potato puree

Method:
Preheat oven to 375ºF. Pre heat small rondeau on stove top. Once rondeau is warmed, heat blended oil in rondeau, add lamb and sear on all sides. Cover the lamb with carrots, onions, and scallions. Add cumin, cayenne, salt and pepper. Add chicken stock and roast for 20 minutes, uncovered. Once vegetables have browned, decrease temperature to 300ºF. Cover with foil and cook for 2 ½ to 3 hours or until meat falls off the bone. Remove from oven and cool slightly in pan. Remove meat from bone and place meat back into rondeau with vegetables. Place roundeau back on stovetop and bring to desired temperature. Add half of chopped parsley just before serving.

To serve:
Place meat on top of warmed couscous or Yukon Gold potato puree. Garnish with remaining chopped parsley.

 

 Published: May 2004

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