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Per la preparazione della marinatura: in un frullatore unire 4 spicchi di aglio mondati, 2 rametti di rosmarino sfogliati, sale grosso, pepe e sminuzzare il tutto. Aggiungere quindi qualche cucchiaio di senape e olio extravergine di oliva, amalgamando fino a ottenere una crema. Massaggiare la spalla d’agnello con la marinatura e lasciare riposare la carne per 30 minuti.
Trascorso il tempo, in una padella antiaderente portare a temperatura un goccio di olio extravergine di oliva e rosolarvi per bene la carne. Spostare la carne in una teglia, aggiungervi tutte le verdure lavate, mondate e tagliate a pezzetti e cuocere in forno preriscaldato a 180°C per 20 minuti. Estrarre la teglia con la carne dal forno, bagnare con 3 dl di vino bianco, aggiungere 3 rametti di rosmarino, qualche rametto di timo, 300 g di burro e 3 dl di fondo bruno. Riportare in forno e continuare la cottura per altri 20 minuti. A cottura ultimata, togliere la carne dalla teglia e lasciarla riposare. Raccogliere il fondo di cottura, filtrarlo in un pentolino ed eventualmente lasciarlo addensare leggermente con una noce di burro.
Per la preparazione del Cous cous alla menta e limone: in un pentolino scaldare 2 dl di acqua con le foglie di 1 ciuffo abbondante di menta e lasciare in infusione per alcuni minuti. Intanto, in un tegame tostare 200 g di cous cous con un filo di olio extravergine di oliva e sale, aggiungere l’acqua alla menta filtrata e lasciare riposare con il coperchio per alcuni minuti. Mondare e tagliare sottilmente 1 cipolla di Tropea piccola e 1 peperoncino. Sgranare con una forchetta il cous cous, aggiungere le verdure a rondelle fini, 50 g di pinoli, la scorza di 1 limone e cospargere qualche pistillo di zafferano.
Per comporre il piatto: tagliare la spalla d’agnello e servirla con la salsa di cottura e il cous alla menta e limone.
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