Recipe Corner

Elisa-Jade, one of our club members, is a qualified chef with over 29 years’ experience cooking at some of finest places, she currently heads up a flag ship corporate fine dining kitchen in the heart of surrey.  Food is one of Elisa’s biggest passions and over the years has claimed a number of awards including getting on to MasterChef a few years ago.
 
SLOW ROASTED SHOULDER OF LAMB WITH BOULANGERE AND CHARRED TENDERSTEM
This slow roasted shoulder of lamb is my go to Sunday lunch dish, I got it from Tom Kerridge a while ago and have used it ever since, so simple but so delicious!  It is worth spending a little bit extra on amazing quality lamb.

Ingredients (serves 6):
· 6 large waxy potatoes, peeled and thinly sliced
· 3 onions, thinly sliced
· 1 bunch thyme, leaves only
· 2 kg shoulder of lamb
· 1 head garlic, separated into cloves and peeled
· 600ml chicken stock
· 150g tenderstem broccoli
· Oil
· 20g butter
· 1 lemon, juice only
 
Method:

1. Preheat your oven to 130°C.
2. Mix the potatoes, onions and thyme leaves together in a bowl and season well with salt and pepper.
3. Tip into a roasting tray and make sure they are level.
4. Lay the lamb shoulder on top of the potatoes skin side up. Using a small knife, pierce a number of holes all over the lamb and push the peeled garlic into these holes.
5. Pour over the chicken stock and place in the oven for 5 hours, until the lamb is tender and the potatoes are cooked through. Remove from the oven and allow to rest for at least 20 minutes.
6. Meanwhile, heat a griddle pan or a fan pan on the stove. Toss the broccoli in a little oil and add to the hot pan. Cook this like steak, so don’t shake the pan around too much. Leave it to develop a good amount of char before turning.
7. Once you have a good colour, season all over with salt, add the lemon juice and butter then give this a good stir to coat.
8. Carefully place the lamb shoulder on a separate serving dish. For ease of serving, place it all in the middle of the table for your guests to help themselves.

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