For a gorgeous Sunday lunch try Raymond Blanc’s Slow Roasted Shoulder of Lamb and Braised Summer Vegetables. Follow the recipe below and finish with Maman Blanc’s Apple Tart. ‘My Shoulder of Lamb recipe represents all what is good about slow cooking and good home cooking,’ says Raymond. ‘This is a perfect example. My mum never used stocks in her cooking, just water to create delectable juices. A big, wholesome and wonderful dish, and the best way to use a cheaper cut of meat, the long, slow cooking of the lamb will render the meat tender, juicy and so tasty.’
Slow Roasted Shoulder of Lamb recipe
A 1.5 Kg lamb shoulder will need 4 hours slow cooking, 2kg will take 4.5 hours and 3kg will need 5.5 hours.
Preparation time: 30 mins to 1hr
Cooking time: 4.5hrs
Special equipment: A heavy duty roasting pan 36cm x 24cm
For the shoulder of lamb:
1.5kg shoulder of lamb, new season, hung 10 days, skin lightly scored
4 pinches malden sea salt
4 pinches black pepper, freshly ground
2 sprigs rosemary, finely chopped
3 leaves sage, finely chopped
2 tbsp olive oil
Rub over shoulder of lamb and leave at room temp for 1 hour.
700g lamb bones and meat trimmings cut into 2cm pieces
2 tbsp rapeseed/grapeseed oil
1 bulb garlic, cut in ½ through the circumference
100ml white wine, dry Chardonnay, boiled for 30 seconds
400ml water, hot from the tap
1 bay leave
3 sprigs thyme
All mixed together.
For the braised summer vegetables:
30g 2 tbsp butter, unsalted
2 medium onions, cut in to 6, keep the stalk intact
250g carrots, washed, cut in half then in to 3cm pieces
3 stalks Swiss chard stalks, cut in half then in to 3cm pieces
2 head Gem lettuce cut in 6 lengthways, keep the stalk intact
250g yellow beetroot, cut in to even sized pieces
2 stalk Swiss chard leaves
10g parsley, flat leaf, roughly chopped
Sea salt and freshly ground black pepper
Preparing the lamb:
Pre-heat the oven to 230ºC.
In a large heavy duty roasting pan, on a medium heat, colour the lamb bones and meat trimmings in the oil for 7-10 minutes until lightly golden, brown the sliced garlic for 3 minutes and turn over and take off the heat.
Sit the seasoned shoulder of lamb on top of the bones and roast in the oven for 20 minutes.
Baste with the fat and strain off any excess.
Add the wine, water, bay leaf and thyme mixture to the roasting pan which will create your jus as it cooks.
Turn the oven to 150ºC, cover loosely with a piece of tin foil and return to the oven for 4 hours, basting every 30 minutes with the roasting juices.
At the end of cooking if there has been too much evapouration add 100ml of water to the jus to lengthen it.
Cooking the braised summer vegetables:
On a medium heat, in a large 35cm saucepan sweeten the vegetables in olive oil with a little seasoning for 5 minutes or so. Add the water, which will add moisture and steam to the vegetables; cook very gently on the lowest heat with a lid on for 35 minutes..
Finally add the Swiss chard leaves, replace the lid and cook on the hob on full power for a further 3 minutes.
Remove the lamb from the oven; strain the juices into a small saucepan, removing the excess fat on the surface, taste and adjust the seasoning if needed and pour into a sauce boat.
Place the lamb and the vegetables on the table so your guests can help themselves. The fun starts!
The lamb will be tender enough so you can carve it with a large spoon or should you wish use a knife.
Raymond Blanc’s cookware, bakeware and kitchen gadgets are on promotion at ACHICA this weekend.
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