Posted on
Friday 1 July 2011
16:25
| By:
Tony
Category: Meat and poultry
Ingredients;
Pot Roast Shoulder;
1 shoulder of spring Irish lamb approx 2.5kg boned
4 cloves of garlic, peeled and sliced
4 sprigs of rosemary
Maldon salt and fresh ground white pepper to taste
3ltr chicken stock
3ltr chicken stock
Rack of Lamb;
2x400g racks of Irish spring lamb French trimmed
Maldon salt and freshly ground white pepper
Sweetbreads;
4 lamb sweetbreads
Olive oil
Seasoning
For the Sauce;
15g butter
2 shallots, peeled and diced
1 clove of garlic peeled and sliced
3 sprigs of rosemary
100ml white wine
1ltr reserved stock, skimmed of all fat
To serve;
Potato
Carrot
Swede
Asparagus
or any other spring vegetables.
Method;
Pre heat the oven to 200c
For the Shoulder;
Pre heat the oven to 200c
For the Shoulder;
Lay the shoulder on a bench skin side down, sprinkle the inside with garlic, rosemary and seasoning and roll back to it’s original shape. Place the shoulder into the pre heated oven and roast for 30-40mins or until golden brown, pour in the chicken stock to come half way up the side of the shoulder and lower the heat to 130c. Cook the shoulder for 6-7 hours or until very tender. Remove from the stock and place on a wire cooling rack. Reserve the stock and strain through a muslin.
When the shoulders are cool enough to work with roll in cling film until you have a perfect cylinder shape. Place in the fridge along with the stock to cool over night.
For the Racks;
Make sure the racks are trimmed of all fat and that the bones are very clean.
Heat a little oil in a heavy based pan over a medium heat and brown the racks for about 3-4mins on each side or until golden brown, season to taste and transfer to the pre heated oven and cook for 7-8mins, this will leave the lamb nice and pink in the centre. Remove and allow to rest.
For the sweetbreads;
Using a thin sharp filleting knife, remove the membrane from the sweetbreads.
Heat a little oil in a heavy based pan over a medium heat and brown the sweetbreads for about 3-4mins on each side or until golden brown, season to taste and transfer to the pre heated oven and cook for 5-6mins. Remove and allow to rest.
For the sauce;
Melt the butter in a small pan and add the shallots, garlic and rosemary and cook gently until soft. Add the wine and reduce by half, add the reserved stock and reduce to a sauce consistency. pass through a fine sieve, adjust seasoning and keep warm.
To serve;
Remove the shoulder from the fridge and slice into 2cm rounds.
Heat a pan over medium heat and add a little olive oil. Season the shoulder slices and fry until golden on each side and heated through.
Carve the racks into four slices each.
Cut each sweetbread in half.
Place a slice of shoulder onto the plates and place a sweetbread cut in half beside the shoulder. Place the sliced rack at the top of the plate and arrange the vegetables around. Pour over the sauce and serve at once.
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