Lamb Roast: Slow Braised Shoulder of Organic Milk-fed Welsh Lamb with Confit Potatoes & Mint Sauce (Serves 2)

£60.00

Recipe by Head Chef Alex Povall

Box Contains:

1-1.2kg Lamb Shoulder (off the bone)

 

2 x sprigs of rosemary, stripped

6 x bay leaves

12 x cloves of garlic

1 x dessert spoon fennel seeds

1 x teaspoon black peppercorns

4 x dessert spoon of rock salt

 

1 x large carrot

1 x onion

2 x sticks of celery

1 x leek

4 x sprigs rosemary, leaves removed

750ml x Abadia Mercia Red Wine

500ml x Chicken Stock

 

4 x large Maris Piper potatoes

 

1 bunch of fresh mint

50ml x sherry vinegar

+ Recipe Card

 

Recommended Wine Pairing: Bodegus Artuke ‘Pies Negros’. A pure, dark fruited Rioja from one of the Regions most exciting young producers. Great acidity, earthy hints, low oak/unusual for Rioja.

Recipe by Head Chef Alex Povall

Box Contains:

1-1.2kg Lamb Shoulder (off the bone)

 

2 x sprigs of rosemary, stripped

6 x bay leaves

12 x cloves of garlic

1 x dessert spoon fennel seeds

1 x teaspoon black peppercorns

4 x dessert spoon of rock salt

 

1 x large carrot

1 x onion

2 x sticks of celery

1 x leek

4 x sprigs rosemary, leaves removed

750ml x Abadia Mercia Red Wine

500ml x Chicken Stock

 

4 x large Maris Piper potatoes

 

1 bunch of fresh mint

50ml x sherry vinegar

+ Recipe Card

 

Recommended Wine Pairing: Bodegus Artuke ‘Pies Negros’. A pure, dark fruited Rioja from one of the Regions most exciting young producers. Great acidity, earthy hints, low oak/unusual for Rioja.

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