Braised Lamb Shoulder with Thyme Mashed Potatoes and Glazed Boiled Vegetables

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

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
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Europe
United Kingdom
Main course
England
Gluten-free

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.
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