Festive Feasts: Slow Roasted Lamb with Root Vegetable Gratin

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slow-cooked-lamb-and-root-veg-gratin-2photo-credit-jack-greenall

If you’ve got your hands on some lamb from Emma’s Ewesful Acres this recipe is a great way to serve it. When slow cooked like this, lamb shoulder is so tender that it doesn’t need a knife to carve it.The root veg gratin is a simple but extremely tasty accompaniment and in fact can make a great comforting dish all on it’s own. This recipe was created for us by local chef, Jack Greenall from Smoke and Thyme .

 

Serves 4 lucky people.

What you need:

For the lamb:

  • 1 lamb shoulder
  • Sprig of rosemary
  • 4-5 cloves of garlic
  • Salt
  • Pepper
  • Sunflower or vegetable oil

For the root vegetable gratin:

  • About 1kg of root vegetables eg: potatoes, parsnips, swede, celeriac, carrots,
  • 300ml cream
  • Generous pinch of salt
  • Pinch of freshly grated nutmeg
  • Black pepper
  • 3-4 bay leaves

 

What to do:

  1. Preheat oven to 160C. With a sharp knife, make a few shallow cuts or slashes all over the lamb shoulder to help it crisp on the outside. Rub salt, pepper and oil all over the lamb and into the cuts. Place in an ovenproof baking dish and roast for 3hrs, or until the lamb is very tender and can be pierced with the handle of a teaspoon.
  2. While the lamb cooks, peel and wash your roots and grate them into a bowl. Mix the cream, salt, grated nutmeg and black pepper in with the vegetables, tossing to combine well. Lightly grease a small, deep ovenproof casserole dish and fill the grated root vegetables in. About an hour before you’re ready to eat, arrange the bay leaves on top and put the dish into the oven. After about 30 mins, remove the lamb from the oven, take it out of the dish, wrap with foil and allow to rest in a warm place for 20-30 mins.
  3. While the lamb rests, turn the oven up to 200C and continue to cook the gratin until it’s appealingly brown on top (about 20 minutes).