Ingredients
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Lamb
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1.5 kilograms shoulder of lambon the bone
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25 grams Sea Salt
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1/2 teaspoon Peppercorns
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1/2 teaspoon juniper
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1/2 teaspoon pimento seed
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1/2 teaspoon coriander seeds
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1/2 teaspoon cinnamon
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15 grams Garlicchopped
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1 bay leaf
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1 sprig rosemaryleaves picked and chopped
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1 sprig thymeleaves picked and chopped
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1 sprig mintleaves picked and chopped
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1 litre duck fatcan use olive oil if prefer) warmed in the oven with 1 sprig rosemary, thyme, cinnamon and mint left whole, 1 bay leaf and three cloves of garlic
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Glaze
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750 millilitres mead
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1 clove Garlic
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75 grams barley malt
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35 grams light brown sugar
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75 grams green applepeeled and chopped
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75 grams white onionpeeled and chopped
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pinch salt
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pinch black pepper
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Parsnip Hash
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250 grams waxy potatoes
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100 grams white onionchopped
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650 grams parsnips
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50 grams Butter
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pinch celery salt
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pinch salt
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25 grams potato starchor cornflour
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50 grams cheddar cheese
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1 eggbeaten
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handful Scottish rolled oats
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Lamb Jam
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100 grams cooked lambtrimmings
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40 grams mead glaze
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40 grams Caster Sugar
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100 millilitres lamb or vegetable stock
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Vegetables and Puree
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500 grams turnips
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100 grams baby carrots
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1 clove Garlic
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100 millilitres Vegetable Stock
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50 millilitres double cream
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rock saltenough to cover the turnips
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knob butter
Directions
Lamb
- Place all the dry ingredients except the lamb in a mixer and blitz to make a dry paste.
- Rub the paste all over the lamb, cover and refrigerate for 24 hours.
- Heat the oven to 140 conventional/130 fan/ Gas mark 1.
- Fill a roasting tin with the fat and place in the oven for 5 minutes to warm through.
- Brush the marinade off the lamb and place the lamb into the warmed duck fat.
- Cover with foil and cook for approximately 1 hour and 45 mins (the lamb should feel tender and soft).
- Remove the lamb and leave to cool for 5 minutes on a flat tray. Pull the bone out of the lamb (if it does not come out easily, place back in the oven for a few more minutes).
- Once cool place in the fridge for 2 hours until set, remove and cut into 4 rectangles (keep the trimmings for the lamb jam).
Glaze
- Fry the onions, apple and chopped garlic in a pan with salt and pepper for 3 minutes.
- Add the rest of the ingredients and simmer for 20 minutes.
- Put into a food processor and blitz until smooth.
- Return to the pan and simmer until the mixture becomes thick and syrupy (reduced by just under a half).
- Before serving, reheat the oven to 200 conventional/180 fan, Gas Mark 4.
- Place the lamb on greaseproof paper on a baking tray and brush with the glaze.
- Heat in the oven for 12 minutes. Every 3 minutes, brush more glaze over the lamb until it turns bronze and sticky.
Parsnip Hash
- Heat the oven to 200 conventional/180 fan, Gas Mark 4.
- Bake the potatoes whole in the oven for 20 minutes. Then leave to cool for 10 minutes and the place in the fridge for 15 minutes until cold.
- Peel the potatoes and grate and leave to one side.
- Peel and chop the parsnips. Smear with butter and season on a baking tray. Cover with foil and bake in the oven for 25 minutes.
- Remove the foil and cook for approx. 10-15minutes until golden brown.
- Remove from the oven and mash.
- Fry the onions and add to the mashed parsnips with the grated potato, cheese and potato starch.
- Check for seasoning. Add more if needed.
- Roll into small cigar shapes and place into the fridge to set for an hour.
- Remove, dip into the egg and roll in oats and place on a try. Pan fry until golden (place in deep fat fryer if you have one).
Lamb Jam
- Chop up the trimming into small pieces.
- Place all the ingredients in a pan and bring to the boil.
- Leave to simmer until reduced to a jam-like consistency.
Vegetables and Turnip Puree
- Wash turnips, place on a baking tray and cover with rock salt.
- Bake in the oven with the lamb at 140 conventional/130 fan/ Gas mark 1 for an hour.
- Rub the first skin off. Cut half of them into wedges and set to one side. When ready to serve, warm slightly in a frying pan.
- With the rest of the turnips, place them into a pan and fry with a clove of garlic.
- Add the stock and the cream and bring to a boil for 3 minutes.
- Place into food processor and blitz until smooth.
- For the carrots, place into a pan covered in water. Add a pinch of salt and the knob of butter and simmer for 7-8 minutes until soft. Drain to serve.
