Ingredients

Ingredients For the confit lamb shoulder

• sea salt

• 2 sprigs fresh rosemary

• 2 lemons, zest only

• 1 x 1.75kg/4lb Northumberland Blackface lamb shoulder, bone removed, meat rolled (ask your butcher to do this for you)

• 3 litres/5½ pints duck fat (available at major supermarkets)

• drizzle olive oil

• 4 banana shallots, finely chopped

• 2 cloves garlic

• 100g/3½oz fresh flatleaf parsley, finely chopped

• 300ml/10oz lamb stock, simmered until reduced by half

• 7 slices cured ham

For the lamb loin

• 2 x 350g/12oz lamb loins, fat trimmed

• 2 sprigs fresh rosemary

• 2 garlic cloves

• olive oil, to cover lamb

• 1 tbsp butter

For the lamb sauce

• 1 tbsp vegetable oil

• 1kg/2¼lb lamb trimmings (available from traditional butchers)

• 3 banana shallots, finely sliced

• 10 button mushrooms, sliced

• ½ bulb garlic, cloves peeled

• 2 sprigs fresh rosemary

• 1 bay leaf

• 5 plum tomatoes, chopped

• 1 tbsp sherry vinegar

• 350ml/12fl oz Madeira wine

• 750ml/1¼ pints red wine

• 2 litres/3½ pints lamb stock

For the cherry vine tomatoes

• 8 cherry tomatoes, on the vine

• drizzle olive oil

• pinch sea salt

• pinch caster sugar

• 1 sprig fresh thyme

• 3 cloves garlic, peeled, sliced

For the pea and mint purée

• 25g/1oz butter

• 3 large shallots, finely chopped

• 2 cloves garlic, finely chopped

• 500g/1lb 2oz frozen peas, defrosted

• 1 sprig fresh mint, plus 5 fresh mint leaves

• 600ml/1 pint milk

• ground white pepper

• sea salt

For the pease pudding

• 125g/5oz butter

• 3 large shallots, finely chopped

• 2 garlic cloves, finely chopped

• 100g/3½oz cured ham, finely chopped

• 250g/9oz green split peas, soaked in a bowl of cold water overnight

• 600ml/1 pint ham stock

For the garnish

• 8 asparagus spears, woody ends removed

• 8 baby leeks

• 100g/3½oz fresh peas, removed from their pods

• 150g/5oz chanterelle mushrooms

Specialist equipment

• commercial vacuum pack machine

• small vacuum pack bag

Description

Recipe Uses Sea Salt, 2 Sprigs Fresh Rosemary, 2 Lemons, Zest Only, 1 X 1.75kg/4lb Northumberland Blackface Lamb Shoulder, Bone Removed, Meat Rolled...

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