Ingredients

Ingredients For the confit shoulder of lamb

• 3-4 tbsp olive oil

• 1 small shoulder of lamb

• sea salt and freshly ground black pepper

• ½ head of garlic

• 2 sprigs chopped fresh rosemary leaves

• 3 anchovy fillets, chopped

• 100ml/3½fl oz white wine

• splash port

• knob of butter

For the lamb adobo

• 1 tbsp butter

• 250g/9oz oyster mushrooms, cleaned, chopped

• 125g/4½oz shiitake mushrooms, cleaned, rinsed thoroughly to remove any grit, chopped

• 20g/¾oz dried ceps, rinsed thoroughly, rehydrated in hot water

• 1 onion, peeled, finely chopped

• small handful fresh flatleaf parsley

• 1 tsp red wine vinegar

• pinch sugar

• 1 tbsp vegetable oil

• 250g/9oz thin-cut streaky bacon rashers, rinds removed

• 1 whole lamb loin fillet, trimmed

• sea salt and freshly ground black pepper

For the mustard-crusted rack of lamb

• 1-2 tbsp olive oil

• 2 x 4-rib racks of lamb, French trimmed, fat scored several times using a sharp knife

• 2 tbsp Dijon mustard

• 100g/3½oz white breadcrumbs

• small handful chopped fresh parsley

• small handful chopped fresh mint

• 1 tsp chopped fresh rosemary

• 1-2 tbsp vegetable oil

• 3 garlic cloves, peeled, crushed to a paste with the edge of a knife

• salt and freshly ground black pepper

For the three-root vegetable purée

• 500g/1lb 2oz celeriac, peeled, chopped into 3cm/1¼in cubes

• 500g/1lb 2oz potatoes, peeled, chopped into 3cm/1¼in cubes

• 500g/1lb 2oz Jerusalem artichokes, peeled, chopped into 3cm/1¼in cubes

• 3-4 tbsp double cream

• pinch freshly grated nutmeg

• sea salt and freshly ground black pepper

• knob butter

For the buttered kale

• 200g/7oz kale, finely shredded

• knob of butter

• salt and freshly ground black pepper

Description

Recipe Uses 3-4 Tbsp Olive Oil, 1 Small Shoulder Of Lamb, Sea Salt And Freshly Ground Black Pepper, ½ Head Of Garlic, 2 Sprigs Chopped Fresh Rosemary...

View Full Recipe