Orig­i­nal Or­ganic

Con­fit Shoul­der of Or­ganic Lamb

The People's Friend Special - - CONTENTS -

Tasty ideas for or­ganic in­gre­di­ents

In­gre­di­ents

2.4 kg (5 lb 5 oz) bone­less shoul­der of or­ganic lamb 110 g (3¾ oz) coarse sea salt 10 g (¼ oz) or­ganic rose­mary sprigs 25 g (1 oz) or­ganic gar­lic, peeled and each clove sliced into 3 length­ways Or­ganic duck fat

For the Gravy:

1 tbs or­ganic olive oil 250 g (9 oz) or­ganic banana shal­lots, peeled and sliced 350 ml (12 fl oz) or­ganic Madeira 750 ml (1 pt 6½ fl oz) or­ganic chicken stock 1 lt (1¾ pt) or­ganic lamb stock 50 g (1¾ oz) or­ganic but­ter

For the Purée Pota­toes:

A lit­tle salt 1.6 kg (3 lb 8 oz) or­ganic Maris Piper pota­toes, peeled and chopped roughly 300 ml (½ pt) or­ganic milk 100 g (3½ oz) or­ganic but­ter

For the Poached Toma­toes:

10 or­ganic plum toma­toes, medium-sized 100 ml (3½ fl oz) or­ganic white wine 200 ml (7 oz) or­ganic olive oil 3 cloves or­ganic gar­lic, sliced finely Hand­ful of or­ganic rose­mary Salt and freshly ground black pep­per, to taste

For the French Beans:

500 g (1 lb 2 oz) or­ganic French beans, topped and tailed 50 g (1¾ oz) or­ganic but­ter

Method

1 Cover the shoul­der of lamb lib­er­ally with salt. Cover and leave overnight (for around 12 hours), then, un­der a cold tap, wash off the ex­cess salt. Pat the lamb dry with a kitchen cloth or tea towel.

2 Pre-heat the oven to 140 deg. C., 275 deg. F., Gas Mark 1.

3 On both sides of the shoul­der make small cuts and stuff with the rose­mary and gar­lic. Put the shoul­der in a deep roast­ing tin and cover with the duck fat, place bak­ing pa­per and foil on top of the tray to cover. Slow cook for 3 to 3½ hours.

4 When cooked, re­move from the oven and leave to cool for a few min­utes. Then take the lamb out of the pan and place it on to a tray to cool com­pletely and set. Cut the lamb into 10 pieces with a very sharp knife on a carv­ing board then leave to one side.

5 To make the gravy, heat the oil in a saucepan and sweat the shal­lots un­til they be­gin to brown, then pour in the Madeira and re­duce by three-quar­ters. Add the chicken and lamb stock and con­tinue to re­duce un­til it has suit­ably thick­ened. Finely sift then stir in the but­ter and set aside.

6 To make the purée, add the pota­toes to a pan of salted wa­ter and sim­mer un­til thor­oughly cooked. Drain the wa­ter, then mash with the milk, but­ter and salt, un­til all the lumps are re­moved. Place the mash into a pip­ing bag and keep warm.

7 Poach the toma­toes in the white wine and olive oil with the gar­lic and rose­mary on a low heat. Sea­son with salt and pep­per.

8 Place the beans in a saucepan filled with salted wa­ter at the boil. Cook for 3 to 4 min­utes. Plunge into iced wa­ter. When the beans are cold, drain and leave aside un­til needed.

9 When ready to serve, pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6. Heat the lamb por­tions through in the oven un­til hot in the mid­dle and crispy on the out­side.

10 Warm the pip­ing bag of mash, re­heat the gravy in a small pan and re­heat the beans in a small amount of but­ter. Sea­son to taste. Pipe the mash on to each plate; add a por­tion of shoul­der, some of the green beans and a poached tomato. Driz­zle a lit­tle of the gravy on to the lamb, and serve any ex­tra on the side.

Top Bri­tish chefs and or­ganic in­gre­di­ents make de­li­cious recipes for you to try at home.

By Nigel Ha­worth.

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