MICHAEL FACEY’S Slow Cooked LAMB SHOULDER WITH CHEDDAR

MICHAEL FACEY’S Slow Cooked LAMB SHOULDER WITH CHEDDAR

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Ingredients

Adjust Servings:
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 litre duck fat can 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
Glaze
750 millilitres mead
1 clove Garlic
75 grams barley malt
35 grams light brown sugar
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 millilitres lamb or vegetable stock
Vegetables and Puree
500 grams turnips
100 grams baby carrots
1 clove Garlic
100 millilitres Vegetable Stock
50 millilitres double cream
rock salt enough to cover the turnips
knob butter
  • Serves 4
  • Medium

Ingredients

  • Lamb

  • Glaze

  • Parsnip Hash

  • Lamb Jam

  • Vegetables and Puree

Directions

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Lamb

  1. Place all the dry ingredients except the lamb in a mixer and blitz to make a dry paste.
  2. Rub the paste all over the lamb, cover and refrigerate for 24 hours.
  3. Heat the oven to 140 conventional/130 fan/ Gas mark 1.
  4. Fill a roasting tin with the fat and place in the oven for 5 minutes to warm through.
  5. Brush the marinade off the lamb and place the lamb into the warmed duck fat.
  6. Cover with foil and cook for approximately 1 hour and 45 mins (the lamb should feel tender and soft).
  7. 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).
  8. 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

  1. Fry the onions, apple and chopped garlic in a pan with salt and pepper for 3 minutes.
  2. Add the rest of the ingredients and simmer for 20 minutes.
  3. Put into a food processor and blitz until smooth.
  4. Return to the pan and simmer until the mixture becomes thick and syrupy (reduced by just under a half).
  5. Before serving, reheat the oven to 200 conventional/180 fan, Gas Mark 4.
  6. Place the lamb on greaseproof paper on a baking tray and brush with the glaze.
  7. Heat in the oven for 12 minutes.  Every 3 minutes, brush more glaze over the lamb until it turns bronze and sticky.

Parsnip Hash

  1. Heat the oven to 200 conventional/180 fan, Gas Mark 4.
  2. 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.
  3. Peel the potatoes and grate and leave to one side.
  4. 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.
  5. Remove the foil and cook for approx. 10-15minutes until golden brown.
  6. Remove from the oven and mash.
  7. Fry the onions and add to the mashed parsnips with the grated potato, cheese and potato starch.
  8. Check for seasoning.  Add more if needed.
  9. Roll into small cigar shapes and place into the fridge to set for an hour.
  10.  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

  1. Chop up the trimming into small pieces.
  2. Place all the ingredients in a pan and bring to the boil.
  3. Leave to simmer until reduced to a jam-like consistency.

Vegetables and Turnip Puree

  1. Wash turnips, place on a baking tray and cover with rock salt.
  2. Bake in the oven with the lamb at 140 conventional/130 fan/ Gas mark 1 for an hour.
  3. 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.
  4. With the rest of the turnips, place them into a pan and fry with a clove of garlic.
  5. Add the stock and the cream and bring to a boil for 3 minutes.
  6. Place into food processor and blitz until smooth.
  7. 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.

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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