Onto the main course and this lamb dish should impress your Valentine.
Slow-Braised Shoulder of Lamb with Lotus Crisp
If you want a meat dish that simply melts in your mouth – this is the one for you. The key element is the slow braising, which keeps the meat oh so tender. If you don’t use all the meat in one meal, it will keep in the fridge for a good few days.
1 tablespoon olive oil
4 shallots, finely chopped
2 cloves garlic, chopped
1 teaspoon rosemary, chopped
Few leaves fresh mint shredded
2 tablespoons olive oil
1 carrot and 2 sticks celery, roughly chopped
1 onion, roughly chopped
1 tablespoon tomato purée
Sprig of thyme and rosemary
300ml red wine
2 litres beef stock
Sautéed sugar snap peas
Balls of carrot/courgette
Heat the olive oil and add the shallots, garlic and rosemary. Sauté briefly for 3-4 minutes, remove from the heat. Leave to cool then add the mint.
Take the lamb shoulder and season both sides. Lay the fat side down on a chopping board and scatter the shallot mixture on top.
Roll the shoulder into a cylinder and secure with string to hold it in place
Heat the olive oil in a casserole pan and seal the lamb until golden on all sides.
Add the carrot, celery and onion and sauté in the pan for about 2-3 minutes. Add the tomato purée, thyme, rosemary, red wine and beef stock. Bring to a gentle simmer, cover with foil and place in an oven at 140ºC for 2½ hours.
Check the lamb is cooked properly; the meat should flake easily when cut with a knife. If not, return to the oven for a further 20 minutes.
Remove the lamb from the cooking liquor and roll tightly in tin foil (this keeps the lamb in a neat cylinder shape). Leave to cool then put in fridge until ready to serve. Strain the liquor through a sieve.
Unroll the lamb from the foil and remove the strings. Cut into 6 even slices. Heat the butter in a small frying pan and fry the lamb on both sides until golden. Place in oven at 180ºC for 5 minutes to heat through.
Heat the cooking liquor and skim off any excess fat from the surface. Season to taste and reduce to thicken if necessary.
Place some of the sautéed sugar snaps in a bowl, place the lamb on top and finish with the mash, vegetable balls, lotus crisp and finally pour over the sauce.
Recipe taken from Nuts About Food, by Andrew Nutter.