Roasted Rump and Braised Shoulder of Lamb
Rare Recipe from Kelvin Parry, Peterstone Court
Peterstone Court has its own farm - Glaisfer Uchaf - supplying 90 per cent of the hotel’s free-range meat and poultry. While a network of outstanding local suppliers keep the kitchen stocked with a wide range of tasty ingredients.
Roasted Rump and Braised Shoulder of Lamb (serves 4)
- 1 shoulder of lamb (2-3kg)
- Vegetable oil
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 sprigs of rosemary
- 3 litres of chicken stock
- 2kg potatoes, peeled and finely sliced
- 700g of lamb rump
- 250ml white wine
- 200g peas
- 10g butter
- Preheat the oven to 140°C.
- Heat a little vegetable oil in a saucepan, and add the shoulder of lamb and sear all sides. When coloured, remove from the pan.
- Then add chopped onions, carrots and a sprig of rosemary to the pan, and cook until golden brown. Add the white wine, and reduce by half.
- Put the lamb back into the pan on top of the vegetables, cover with stock, and bring to the boil. Cover the pan and cook for 2 hours in the oven.
- Remove from the oven and leave to cool. When cooled, pick the meat from the bone and shred into small pieces.
- Strain the stock, and discard the vegetables. Then bring the stock back to the boil and skim.
- Layer some of the potato slices on the bottom of a 20 x 15cm square baking tray. Season with salt and pepper. Next, add a layer of the picked lamb shoulder on top of the potatoes and then build up a further 2 layers.
- Cover with enough lamb stock to moisten, and place in the oven to cook for 30-40 minutes. When cooked, remove and keep hot.
- Turn the oven to 180°C.
- Season the rump of lamb, and sear fat side down in a pan until nicely coloured. Then turn over and place in the oven for 12 minutes. When cooked, leave to rest for another 12 minutes.
- Reduce 150ml of stock to sauce consistency.
- Use the remaining stock to cook the peas until they’re soft. Then strain the peas, keeping the stock, and blitz the peas in a blender. Add a little of the stock to the peas to create a puree.
- To serve, cut out a square of the potato, and place on a warm plate. Swipe pea puree on the plate using a spoon, and place the sliced rump of lamb on top of it. Sprinkle peas and sauce to finish.