Slow roast lamb, vegetables and hollandaise recipe
Slow roast shoulder of lamb, glazed vegetables and mint hollandaise A perfect spring dish, starring slow roasted lamb and fresh greens. Accompanied by a homemade hollandaise sauce. 30g/1oz butter, softened 3 garlic cloves, crushed1 tbsp chopped thyme 1 tbsp chopped rosemary1 shoulder of lamb, bone insplash olive oil12 small round shallots, peeled400ml/14fl oz sweet cider2 bay leaves450ml/16fl oz lamb stock4 large carrots, peeled6 small baby potatoes, peeled 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 shoulder of lamb, bone in splash olive oil 12 small round shallots, peeled 400ml/14fl oz sweet cider 2 bay leaves 450ml/16fl oz lamb stock 4 large carrots, peeled 6 small baby potatoes, peeled 3 free-range egg yolks250g/9oz clarified butter100ml/3½fl oz white wine25ml/1fl oz white wine vinegar1 shallot, diced4 peppercorns1 bunch mint, chopped1 tbsp Dijon mustard 3 free-range egg yolks 250g/9oz clarified butter 100ml/3½fl oz white wine 25ml/1fl oz white wine vinegar 1 shallot, diced 4 peppercorns 1 bunch mint, chopped 1 tbsp Dijon mustard 100g/3½oz green beans4 baby leeks25g/1oz butter1 handful kale leaves 100g/3½oz green beans 4 baby leeks 25g/1oz butter 1 handful kale leaves Method Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Preheat the oven to 160C/140C Fan/Gas 3. Mix the butter with the garlic, thyme and rosemary. Using a sharp knife, pierce the lamb all over. Rub all over with the olive oil and season well with salt. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Heat a large deep ovenproof pan on a high heat and brown the lamb all over. Spread the herby butter over the lamb, add the shallots and continue to cook for a minute or two. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Add the cider and bay leaves and bring to the boil. Add the stock and cover with foil. Cook in the oven for 3 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Lift the foil and add the potatoes and carrots to the pan. Baste the meat with its cooking juices and recover for further 2 hours. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. Meanwhile, to make the hollandaise, pour the wine and vinegar into a pan and place over a medium heat to reduce by half. Then add the shallots and peppercorns, lower the heat and whisk in the eggs. Remove the peppercorns before slowly incorporating the clarified butter. Once creamy and combined, add the chopped mint and Dijon mustard, and season. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. To make the greens, put the beans and leeks into a small pan of boiling salted water and the butter. After 3–4 minutes, add the kale and cook through for another few minutes. Remove, drain and keep warm. Serve the lamb with roasted veggies, greens and hollandaise sauce. Serve the lamb with roasted veggies, greens and hollandaise sauce.