Braised lamb shoulder with puy lentils & purple sprouting broccoli

Braised lamb shoulder with puy lentils & purple sprouting broccoli

This tasty spring-time dish comes courtesy of our Catering Operations Manager Lewis. You can get creative with this dish and use whatever greens and meats are in season. Slow cooking is the key to bringing out all of the flavours of the meat, while flash cooking the veg is all it takes to bring out their best. Because the dish is free from gluten, it is perfect for those managing coeliac disease.

Serves: 4                                         Time: 5 hours                                       Difficulty: challenging

Braised lamb shoulder with puy lentils & purple sprouting broccoli

Ingredients:

Shoulder of organic lamb (ours is from Adey’s Farm)

A glug of olive oil

Salt and ground black pepper

1 head of garlic

A few sprigs of fresh rosemary

2 fresh bay leaves

A glass of white wine

1 tin of whole tomatoes, drained and rinsed

500ml gluten-free chicken stock

1/2 head of celery

2 medium onions

400g puy lentils

Purple sprouting broccoli (normal broccoli also works well)

A few chopped walnuts

Method:

  1. Rub the lamb shoulder with olive oil and salt and place in a 5cm deep roasting tin. Put in the oven (220c) for 25 minutes or until nicely browned.
  2. Take it out of the oven, squeeze over lemon juice and pour in the large glass of wine. Throw the 1/2 lemon into the dish along with 1 head of garlic (minus a few cloves reserved for the lentils), plus rosemary and a bay leaf.
  3. Put tomatoes into the dish along with chicken stock.
  4. Cover the roasting tin with foil and return to the oven, turning it down to 170c. Cook for 3-4 hours. It’s ready when the lamb pulls of the bone with ease.
  5. 30 minutes before the lamb is due to come out of the oven, dice the celery and onion (keep the inner celery leaves for later). Sweat them down until soft and sticky, Add the rest of the garlic and the black pepper.
  6. Cook the lentils in water with a bay leaf for 20 minutes. Once cooked, drain and fold in the celery and onions.
  7. Blanch the broccoli for 3 minutes and fold it through the lentil mixture.
  8. Add a little meat juice and shred the lamb over the top.
  9. To finish, add chopped walnuts and celery leaf
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