Name: Shoulder of Lamb with Mushrooms
Yield: Serves 6
Cuisine: Italian
Ingredients: plain flour for dusting; 2 tbsp Worcestershire sauce; 1 tbsp each of chopped parsley and rosemary; salt and pepper to taste; 1 tbsp black peppercorns; 300 ml white wine; 1 medium onion, finely chopped; 8 tbsp olive oil; 1 celery stick, finely chopped; 200 g hen of the woods, cleaned weight; 500 ml chicken or vegetable stock; 1 tbsp chopped garlic; 15 g dried ceps; 4 small shoulders of lamb, boned (get your butcher to do this for you)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This is one of the most loved recipes at the Neal Street Restaurant. My chef Andrea Cavaliere has developed the lamb side, while I have taken charge of the mushroom accompaniment, We may both be Italian, but we are living and working in Britain, thus I feel that this recipe is more British in inspiration than Italian. And of course it uses some of the food bounty of Britain - its wonderful lamb and the wild mushrooms that are everywhere (if you know where and when to look!). However, in the