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  • Slow Cooked Glazed Lamb Shoulder w/ Cheddar

Slow Cooked Glazed Lamb Shoulder w/ Cheddar

Posted on May 9th, 2016
by Michael Facey
Categories:
  • Lamb Recipes
  • Main Course
Slow Cooked Lamb Shoulder w/ Cheddar

This is an exquisite lamb recipe provided by Chef Michael Facey. It’s quite a sophisticated recipe perfect for a special celebration, but probably not the easiest lamb dish recipe out there.

Slow Cooked Lamb Shoulder w/ Cheddar

Slow Cooked Glazed Lamb Shoulder w/ Cheddar

4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 3 hours hrs
Cook Time 4 hours hrs
Total Time 7 hours hrs
Course Main Course
Cuisine British
Servings 4 servings

Ingredients
  

LAMB

  • 1.5 kilograms shoulder of lamb on the bone
  • 25 grams sea salt
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon juniper
  • 1/2 teaspoon pimento seed
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cinnamon
  • 15 grams garlic chopped
  • 1 bay leaf
  • 1 sprig rosemary leaves picked and chopped
  • 1 sprig thyme leaves picked and chopped
  • 1 sprig mint leaves picked and chopped
  • 1 l duck fat can also use olive oil instead

GLAZE

  • 750 milliliters mead
  • 1 clove garlic
  • 75 grams barley malt
  • 35 grams sugar light brown
  • 75 grams green apple peeled and chopped
  • 75 grams white onion peeled and chopped
  • pinch salt
  • pinch black pepper

PARSNIP HASH

  • 250 grams waxy potatoes
  • 100 grams white onion chopped
  • 650 grams parsnips
  • 50 grams butter
  • pinch celery salt
  • pinch salt
  • 25 grams potato starch or cornflour
  • 50 grams cheddar cheese
  • 1 egg beaten
  • handful Scottish rolled oats

LAMB JAM

  • 100 grams cooked lamb trimmings
  • 40 grams mead glaze
  • 40 grams caster sugar
  • 100 milliliters lamb or vegetable stock

VEGETABLES AND PUREE

  • 500 grams turnips
  • 100 grams baby carrots
  • 1 clove garlic
  • 100 milliliters vegetable stock
  • 50 milliliters double cream
  • rock salt enough to cover the turnips
  • knob butter

Instructions
 

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.

Notes

Slow Cooked Lamb Shoulder w/ Cheddar
Tried this recipe?Let us know how it was!

Michael Facey

Head Chef Michael has worked at The Laughing Gravy since its inception. He has more than 20 years experience working in some of the top kitchens across the Capital. From North London, Michael has always had a passion for cooking, which he credits to his family. After leaving college he worked in catering companies before honing his skills and finding his true calling when he joined The Ivy. Michael has worked at some of London’s top restaurants including Review (now Skylon), Caprice, Bluebird Café and Brown’s Hotel. He has taken inspiration from the chefs he has worked under, who include the likes of Mark Hix and John Torode.

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