Crispy Lamb with ‘Hotchpotch’

Name: Crispy Lamb with ‘Hotchpotch’
Yield: Serves 4
Ingredients: 1 bunch baby leeks; 1 bunch baby carrots; 2 carrots; 2 leeks; 1 bunch asparagus; 2 onions; 2 celery sticks; fresh rosemary; 2 litres chicken stock; ½ bottle Madeira; fresh mint; 1 bulb garlic; 1 or 2 shoulders of lamb, depending on the size, boned and rolled; 200 g pearl barley; 100 g fresh peas, podded; 100 g fresh broad beans, podded

Crispy Braised Lamb Shoulder with Spring Vegetable and Pearl Barley ‘Hotchpotch’

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

The term ‘hotchpotch’ is basically an old term for a lamb and vegetable stew from which the term ‘hotpot’ derives. This dish also goes perfectly with a mutton and kidney faggot served as a garnish. The meat needs to be prepared 24 hours in advance to make sure it doesn’t break up.

Ingredients

1 or 2 shoulders of lamb, depending on the size, boned and rolled
2 carrots
2 onions
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Main course

Method

Pre-heat the oven to 140°C/gas mark 1.

Colour the lamb in a deep roasting tray over a high heat on the hob until evenly browned. This is essential as it will flavour the braising juices that you’ll use for the finished sauce. Remove the browned lamb from the tray.

Peel