Recipe: Slow cooked lamb shoulder

First published in Food

EAST Lancashire chef Nigel Haworth is serving up a divine treat for Easter with a new selection of recipe cards at Booths stores across the county.

The new recipes – which are all available free in store and online – are designed to be enjoyed with friends and family during the Easter break.

Here the Michelin-starred TV chef shares a traditional dish for Easter Sunday: SLOW COOKED LAMB SHOULDER 2.5kg boneless shoulder of lamb
110g course sea salt
10g picked rosemary (small sprigs)
25g sliced peeled garlic (cut the cloves into 3, lengthways)
8 fresh baby plum tomatoes
Mint leaves
For the roast gravy
250g banana shallots, sliced
350ml Madeira
1 litre lamb stock
750ml chicken stock
50g chilled butter in cubes
1. Take the shoulder of lamb and salt overnight (or for approximately 12 hours).

2. Pre heat oven to 140°C, 275°F, Gas Mark 1.

3. Wash off the excess salt under cold running water then dry the shoulder thoroughly with a kitchen roll.

4. Make small incisions on both sides of the shoulder and stud with the rosemary and garlic.

5. Place the lamb in a large roasting bag, seal and pop it in a roasting tin and cook for 3 to 3.5 hours.

6. Remove lamb from roasting bag (ensuring you keep the juices from the bag) and place on a warm plate or rack to rest lightly covered with tin foil.

7. In a pan sweat off the shallots until golden brown, add the Madeira and reduce by three quarters.

8. Add the lamb stock, chicken stock and juices from the bag and reduce again until you have the desired consistency.

9. Pass through a sieve.

10. Place back into the pan and bring to the boil and whisk in the butter.

11. When ready slice the lamb, serve with mashed potatoes, green beans and roasted tomatoes and pour over the hot gravy.

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