Roasted canon and braised shoulder of Semer lamb served with vegetables
Serves 4
Ingredients
- 1 saddle of lamb (prepared by butcher into 2 loins – ½ per person)
- 500g shoulder of lamb
- I bottle of good red wine (Don’t use one you would not be prepared to drink)
- Sprig of rosemary; ½ carrot; ½ onion; stick of celery
- 1L of lamb stock (Use beef if lamb is not available)
- 2 tablespoons of tomato purée
- 500g baby spinach
- 100g flour
- 2 eggs
- 100ml milk
- fresh breadcrumbs
- Winter Vegetable: 1 butternut squash; 2 parsnips; 250g mushrooms; 1 courgette; 4 baby turnips (cut into small chunks – 1cm cubes)
Method
- Marinade whole shoulder of lamb for at least 12 hours in the red wine and rosemary; then pat dry meat and brown in a large casserole
- Remove meat and add diced carrot, onion and celery, tomato purée and marinade. Add lamb stock and reduce
- Return lamb to liquor and braise on low heat for at least 8 hours.
- Remove lamb and refrigerate liquor. When cool, skim excess fat.
- Flake lamb whilst warm and press into 4 ramekins, lined with cling film. Refrigerate.
- When cold, take the cakes out of the ramekins. Coat in flour, egg wash (eggs and milk) and breadcrumbs. Repeat to ensure a thick crust.
- Boil cubed Winter vegetables in salted water to just al dente.
- Heat the cooled lamb liquor and reduce to a gravy consistency.
- Pan fry, skin-side down, the seasoned canons of lamb (approximately 2 minutes each side); finish in a 180°C oven for 4 minutes for pink.
- To assemble the dish, deep fry the lamb until lightly golden and sit on top of sautéed spinach.
- Slice the canon of lamb and place on top of the lamb cakes, garnish with the Winter vegetables and gravy
