Roasted Rump and Braised Shoulder of Lamb
Courtesy of Kelvin Parry, Peterstone Court.
1 shoulder of lamb (2-3kg)
1 large onion (chopped)
1 large carrot (chopped)
2 sprigs of rosemary
3 litres of chicken stock
2kg potatoes, peeled and finely sliced
700g of lamb rump
250ml white wine
Preheat the oven to 140°C.
Heat a little vegetable oil in a saucepan, and add the shoulder of lamb and sear all sides. When coloured, remove from the pan.
Then add chopped onions, carrots and a sprig of rosemary to the pan, and cook until golden brown. Add the white wine, and reduce by half.
Put the lamb back into the pan on top of the vegetables, cover with stock, and bring to the boil. Cover the pan and cook for 2 hours in the oven.
Remove from the oven and leave to cool. When cooled, pick the meat from the bone and shred into small pieces.
Strain the stock, and discard the vegetables. Then bring the stock back to the boil and skim.
Layer some of the potato slices on the bottom of a 20 x 15cm square baking tray. Season with salt and pepper.
Next, add a layer of the picked lamb shoulder on top of the potatoes and then build up a further 2 layers.
Cover with enough lamb stock to moisten, and place in the oven to cook for 30-40 minutes. When cooked, remove and keep hot.
Turn the oven to 180°C.
Season the rump of lamb, and sear fat side down in a pan until nicely coloured. Then turn over and place in the oven for 12 minutes. When cooked, leave to rest for another 12 minutes.
Reduce 150ml of stock to sauce consistency.
Use the remaining stock to cook the peas until they’re soft. Then strain the peas, keeping the stock, and blitz the peas in a blender.
Add a little of the stock to the peas to create a puree.
To serve, cut out a square of the potato, and place on a warm plate. Swipe pea puree on the plate using a spoon, and place the sliced rump of lamb on top of it. Sprinkle peas and sauce to finish.