Slow Roast Shoulder of Lamb with Potato and Celeriac Cake
This recipe uses the best of the season in terms of lamb and celeriac to create what James describes as a Shepherd's Pie like no other!
Ingredients
- 1 x 3 kg shoulder lamb, bone in
- 5–6 sprigs rosemary
- Salt and pepper
- 50ml olive oil
- 1 kg large potatoes, sliced
- ½ celeriac peeled and sliced
- 25g butter
- 500ml beef stock
For the sauce:
- 200ml red wine
- 400ml beef stock
- 15g butter
Method
Preheat the oven to 150C.
Put the lamb into a large roasting tray, sprinkle over the rosemary sprigs, drizzle in oil and season. Roast in the oven for 5 hours.
To make the cake layer up the slices of potatoes and celeriac in a roasting tin or casserole dish, seasoning each layer as you go. Cover in stock and dot the top with butter then bake for 1–1½ hours.
To make the sauce: put the red wine and stock into a pan and bring to the boil over a high heat. Reduce by half then finish with the butter.
To serve, pile the potatoes and celeriac cake onto a platter, top with the meat and finish the dish by spooning over the sauce.
Ingredients
- 1 x 3 kg shoulder lamb, bone in
- 5–6 sprigs rosemary
- Salt and pepper
- 50ml olive oil
- 1 kg large potatoes, sliced
- ½ celeriac peeled and sliced
- 25g butter
- 500ml beef stock
For the sauce:
- 200ml red wine
- 400ml beef stock
- 15g butter
Method
Preheat the oven to 150C.
Put the lamb into a large roasting tray, sprinkle over the rosemary sprigs, drizzle in oil and season. Roast in the oven for 5 hours.
To make the cake layer up the slices of potatoes and celeriac in a roasting tin or casserole dish, seasoning each layer as you go. Cover in stock and dot the top with butter then bake for 1–1½ hours.
To make the sauce: put the red wine and stock into a pan and bring to the boil over a high heat. Reduce by half then finish with the butter.
To serve, pile the potatoes and celeriac cake onto a platter, top with the meat and finish the dish by spooning over the sauce.
