Name: Braised Lamb Shoulder with Thyme Mashed Potatoes and Glazed Boiled Vegetables
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 tablespoon picked thyme leaves; salt and freshly ground white pepper; 2 celery stalks, roughly chopped; 6 small carrots; 2 bay leaves; 4 tomatoes, squeezed to remove the seeds; 1 shoulder joint of lamb, weighing about 1 kg / 2¼ lb; 50 g / 2 oz butter; 1 carrot, roughly chopped; 60 g / 2¼ oz unsalted butter; 150 ml / ¼ pint whipping cream; 1 onion, roughly chopped; sprig of rosemary; 6 small parsnips; 1 tsp tomato purée; 12 black peppercorns; a little oil; sprig of thyme; 1.75 litres / 3 pintslamb or chicken stock; 4 Maris Piper potatoes, about 900 g / 2 lb in total; 1 tsp sugar; ½ head of garlic; 450 g / 1 lb leeks

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

1 shoulder joint of lamb, weighing about 1 kg / 2¼ lb
a

Method

Preheat the oven to 190°C/375°F/gas 5.
Place the lamb in large flameproof casserole dish with a little oil and brown all over.
Add the vegetables and tomatoes and continue to cook until coloured, about 15 minutes.
Add the herbs, garlic, tomato purée and peppercorns. Pour in the stock, cover and cook in the oven for about 2 hours.
T

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Braised Lamb Shoulder with Thyme Mashed Potatoes and Glazed Boiled Vegetables

Ingredients

Method

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