Lamb/mutton 2 kg lamb shoulder White chicken stock Brown chicken stock
Caramelised shallot puree 10 chopped shallots 50 g butter 50 g olive oil Salt 100 ml dark chicken stock
Braised onions 500 g shallots 50 g butter 50 g maple syrup 50 g Demerara sugar Salt
Green onion powder 50 g chives 50 g leek tops 50 g fresh onion tops 1 dl sunflower oil 1 pinch salt Maltodextrin
Jus noisette with capers 300 ml brown chicken stock (see basic recipes) 150 ml browned butter (see basic recipes) Lemon juice to taste 1 tbsp green elderberry capers 1 tsp finely chopped shallots
Lamb/mutton Cut the shoulder into 500g pieces, brown on all sides and place into a pressure cooker. Add enough of each stock to cover the meat. Place on the heat and when up to full pressure cook for 45 minutes. Strain the liquid from the pan and reduce by two thirds, pick the meat and gently break down. Add the reduced stock and season to taste. Roll the meat into cylinders in cling film and leave in the fridge until cold. Slice and roast in olive oil just before serving
Caramelised shallot puree Sweat the shallots in oil and butter. When the moisture has evaporated, lower the heat and gently caramelise for 1¾ – 2 hrs. Deglaze the pan with stock and blend to a smooth puree. Push through a mesh if necessary and season.
Braised onions Cover the onions with the other ingredients in an ovenproof dish, then seal with first wet baking paper, then foil and bake at 160 for 1 hour or till the liquid has caramelised
Green onion powder Blitz for 5 minutes; then strain overnight. Mix the oil with malto until desired texture is achieved.
Jus noisette with capers Heat brown chicken stock and browned butter in a pot and bring all most to the boil. Add the rest and pour over the mutton.
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