ingredients
Serves 8
1 small shoulder of lamb- boned and rolled
2 heads garlic
6oz duck fat or dripping
2 sprigs rosemary
Salt & pepper
8oz carrots
2oz butter
2 large onions
1tbsp oil
4tbsp thickened jus
2 large potatoes
2oz butter
METHOD
- Sear the outside of the lamb and put into roasting tray
- Add garlic and duck fat and rosemary
- Put into oven 210°for 20 minutes
- Turn oven down to 160°and cook until well done
- Take out of oven and take out of tray and leave to drain
- Meanwhile peel carrots, cut in half lengthwise and then into chunky triangles
- Melt butter and put carrots in, season, put lid on and cook slowly
- Halve and slice onion thinly, stew in oil slowly for 30 minutes
- Drain off oil and add jus, bring up to the boil then take off
- Peel potatoes and wash, cut using 1” ring
- Slice on mandolin very thin
- Melt butter, add potatoes and stew slowly 3 minutes then pull to one side
- Separate meat from excess fat and bone but keep nice and chunky where possible
- Using a 3” x 2” high ring first lay the slices of potato on the bottom and then another layer
- Lay in a light layer of onions and then a layer of carrots
- Mix onion with meat, season and then fill up the mould and pack tightly
- Heat frying pan and put mould, potatoes down in pan
- Fry to colour lightly then put into oven 180°
- Reheat until hot for 20-30 minutes
- Take out carefully, turn over and serve