Slow roast shoulder of lamb, glazed vegetables and mint hollandaise
- Prepare
- 30 mins to 1 hour
- Cook
- over 2 hours
- Serve
- Serves 4鈥6
A perfect spring dish, starring slow roasted lamb and fresh greens. Accompanied by a homemade hollandaise sauce.
Ingredients
For the lamb
- butter: 30g/1oz butter, softened
- cloves: 3 garlic cloves, crushed
- thyme: 1 tbsp chopped thyme
- rosemary: 1 tbsp chopped rosemary
- lamb: 1 shoulder of lamb, bone in
- olive oil: splash olive oil
- shallots: 12 small round shallots, peeled
- cider: 400ml/14fl oz sweet cider
- bay leaves: 2 bay leaves
- lamb stock: 450ml/16fl oz lamb stock
- carrots: 4 large carrots, peeled
- potatoes: 6 small baby potatoes, peeled
For the hollandaise
- egg yolks: 3 free-range egg yolks
- clarified butter: 250g/9oz clarified butter
- white wine: 100ml/3陆fl oz white wine
- white wine vinegar: 25ml/1fl oz white wine vinegar
- shallot: 1 shallot, diced
- peppercorns: 4 peppercorns
- mint: 1 bunch mint, chopped
- Dijon mustard: 1 tbsp Dijon mustard
For the greens
- green beans: 100驳/3陆辞锄 green beans
- leeks: 4 baby leeks
- butter: 25g/1oz butter
- kale: 1 handful kale leaves
Method
Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt.
Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two.
Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours.
Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours.
Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season.
To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3鈥4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm.
Serve the lamb with roasted veggies, greens and hollandaise sauce.
