Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Braised Shoulder of Spring Lamb
 

This recipe has been published with the kind permission of Michel Roux Jnr of Le Gavroche. Le Gavroche is one of the UK's finest restaurants. Its opening in 1967 by brothers Albert and Michel Roux marked the revolution of restaurants in London. Since then, Le Gavroche has continued to set the standards of cooking and service by which other places are judged - it was the first UK restaurant to be awarded one, two then three Michelin Stars.

Today the reputation of Le Gavroche continues to ride high in the eyes of critics and customers and now firmly rests on the food prepared by Michel Roux Jnr who took over the day to day running of the kitchen from his father, Albert, in 1991.

If you would like to visit Michel Roux Jnr's web site <click here>

Ingredients

2 shoulders of baby lamb
olive oil
24 button onions
sea salt
3 cloves of garlic, chopped
1 teaspoon cumin seeds
1 chilli, cut in half lengthways, seed removed
3 plum tomatoes, peeled, deseeded and chopped
100ml Madeira
generous pinch of saffron strands
200ml fresh orange juice
500ml chicken stock

Method

  • Heat the oven to 190°C / 375°F / Gas 5.
  • Take a flameproof casserole with plenty of room to hold the two shoulders laid flat, place over a high heat and add a generous amount of olive oil. Brown the lamb well on both sides.
  • Lower the heat to moderate and add the peeled button onions and a little sea salt; shake the pan from time to time so that the onions start to get a good colour.
  • After about 5 minutes add the garlic, cumin seeds, chilli and tomatoes, stir well and increase the heat to high. Pour in the Madeira and saffron, and when they come to the boil add the orange juice and chicken stock.
  • Bring back to the boil, then partially cover the pan and place in the oven for 1 hour. Stir and turn the meat occasionally.
  • Leave to cool completely then remove the lamb and place in the refrigerator for 1 hour.
  • Using a heavy knife or cleaver, cut the shoulders into three at the joints.

Chef's serving tips:

  • Reheat the meat in a non-stick pan with a little olive oil until caramelised.
  • Remove the chilli from the sauce, then reheat the sauce until piping hot.
  • Pour the sauce over the meat and serve with couscous.

Michel Roux Jnr

There are two books written by Michel Roux Jnr which are currently available:

 
EMAIL US