Lamb Shoulder with Dauphinoise Potatoes, Green Beans & Anchovy Vinaigrette

Lamb Shoulder with Dauphinoise Potatoes, Green Beans & Anchovy Vinaigrette

This lamb shoulder makes an amazing Sunday lunch. Packed with flavour, the lamb is roasted with rosemary and anchovy and pairs beautifully with the sweet, nutty flavour of the gruyère-topped dauphinoise. Simply roast the lamb to your liking — 62°C for medium rare, 72°C for medium or 77°C for well done. Our chef, Laura, cooked the lamb to 62°C so it was perfectly juicy with a lovely pink centre.

Ingredients

Serves 4-6

For the lamb
Boneless lamb shoulder, rolled and tied (225g per person)
2 tbsp vegetable oil
3 sprigs fresh rosemary
1 jar of salted anchovy fillets, take 6 fillets and cut into quarters – keep the remaining for the green beans
6 garlic cloves, thinly sliced
10g salted butter
½ cup white wine
Seasoning

For the potatoes
500g potatoes, thinly sliced
300ml double cream
300ml whole milk
3 garlic cloves
100g Gruyère cheese
25g salted butter
½ tsp ground nutmeg

For the beans
400g green beans, topped and tailed
2 tbsp olive oil
1 tbsp chopped anchovy
1 clove garlic minced
5g salted butter
Pinch ground black pepper

Method

To make the lamb

1. Remove the lamb from the fridge and bring to room temperature.
2. Heat the oven to 210°C/ 190°C fan/ gas 5.
3. Criss-cross the lamb roughly 15 times across the top.
4. Insert a slice of garlic, a few leaves of rosemary and a piece of anchovy deep into each cross.
5. Rub the lamb with the oil and seasoning.


6. Cook for 20 mins in a roasting tray, turn the heat down to 190°C/ 170°C fan / gas 3, then cook until the internal temperature reaches 62°C for medium rare, 72°C for medium or 77°C for well done.
7. Remove the lamb and place on a plate to rest for at least 15 minutes.
8. Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon or spatula. Add the wine, then the butter, and remove the tray from the heat once the butter has melted.
9. Decant the gravy into a saucepan, ready to reheat just before serving.

To make the potatoes

1. Try and do this whilst the lamb is cooking and add to the oven.
2. In a large saucepan add the milk, cream and garlic. Bring to a simmer.
3. Slice the potatoes finely, add them to the milk and simmer for 3 mins until just cooked.


4. Gently stir, separating the potatoes, ensuring the mix doesn’t stick to the pan.
5. Remove the potatoes with a slotted spoon and place in a wide, shallow ovenproof dish.
6. Pour over the cream, removing the garlic.
7. Scatter over the grated cheese, then bake for 30 mins until the potatoes are soft and golden brown.

To make the beans

1. Cook the beans in salted boiling water until tender, roughly 3 minutes.
2. Mix remaining ingredients together.
3. Drain, and combine the beans with the dressing.

 

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Baked Toffee Apple & Brioche & Butter Pudding

Richard Holden’s Beef Wellington

The Smokin’ Elk’s Greek Leg of Lamb & Orzo

 



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