Slow-roasted shoulder of lamb, braised summer vegetables and roasting juices recipe
"For Raymond Blanc, this dish is a perfect example of good home cooking. “A minimum investment of time and effort for a maximum lamb experience”, he says. Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender and tasty...."
INGREDIENTS
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1.5kg/3lb shoulder of new season lamb, hung for 10 days
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1 tsp sea salt
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½ tsp freshly ground black pepper
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2 sprigs rosemary, leaves only, finely chopped
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3 sage leaves, finely chopped
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2 tbsp olive oil
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2 tbsp rapeseed oil
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700g/1lb 8oz lamb bones and trimmings, cut into 2cm/¾in pieces – your butcher should be able to give you these
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1 bulb garlic, cut in half horizontally
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100ml/4fl oz Chardonnay wine, or other dry white wine
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1 bay leaf
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3 sprigs thyme
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2 tbsp butter
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1 tbsp olive oil
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2 medium onions, root intact, cut into 6 wedges
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250g/9oz carrots, washed, halved lengthways and cut into 3cm/1¼in pieces
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3 leaves Swiss chard, stalks and leaves chopped
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2 Little Gem lettuce, stalk intact, cut lengthways into 6 pieces
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250g/9oz yellow beetroot, washed and cut into even-sized pieces
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sea salt and freshly ground black pepper
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4 sprigs flatleaf parsley, leaves only, roughly chopped
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