Lamb Shoulder And Potato Gratin With Minted Peas And Chanteney Carrots
Course: Dinner, LunchCuisine: British, Care, HospitalityDifficulty: Advanced
Servings
10
servingsPrep time
1
hourCooking time
3
hours30
minutesDelight in the hearty flavours of our Lamb Shoulder and Potato Gratin with Minted Peas and Chanteney Carrots! Tender lamb shoulder paired with creamy potato gratin, and complemented by fresh, minted peas and sweet carrots. Follow our easy recipe to create this delicious and wholesome meal.
Ingredients
2 kg 2 Lamb shoulder (boned and rolled)
2 2 White onions (diced)
2 2 Carrots (diced)
2 sticks 2 Celery (diced)
3 sprigs 3 Rosemary
3 sprigs 3 Thyme
1 bulb 1 Garlic
1 litre 1 Water
1 1 Celeriac
1 1 Swede
1 kg 1 White potatoes
1 litre 1 Double cream
500 g 500 Frozen peas
20 leaves 20 Fresh mint
20 g 20 Butter
500 g 500 Chantenay carrots
Directions
- Season the lamb with salt and pepper. Place in a hot frying pan and brown all over. Remove and sit in a gastronomy tray. In the same pan add a splash of oil and the vegetables. Cook until soft. Add the vegetables to the tray and sit the lamb on top, add 1 litre of boiling water. Cover with a layer of parchment paper and tin foil and place in the oven at 160C for 3 hours.
- For the gratin, peel and thinly slice the celeriac, swede and potatoes with a mandolin. Add the cream, thyme and garlic to a saucepan and bring to a simmer for 5 minutes, then take off the heat. Layer the sliced vegetables into a buttered oven dish with a pinch of salt and pepper to each layer. Strain the cream over the vegetables then cover with a piece of parchment paper. Cook for 1 hour until vegetables are cooked through.
- For the peas, bring a pan of water to the boil. Add peas and cook for 3 minutes. Strain through a sieve and add back to the pan. Add butter and chopped mint and coat the peas.
- For the carrots, bring a pan of water to the boil then add the carrots. Cook for 20 minutes until soft.
- To serve, thinly slice the lamb and pour over some of the cooking juices. Add a slice of root vegetable gratin, 50g minted peas and 100g of buttered carrots.
