Utensils & Essentials
x 2 roasting tins, blitzer/blender, griddle pan/ or large frying pan, saucepan, shallow frying pan, knife, chopping board, small amount of olive oil.
Ingredients
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Gluten, dairy, sulphites
Gluten, dairy, sulphites
Approx 1.2 kg Roasting Shoulder of Lamb
- 2 teaspoons of fennel seeds
- 4 dried bay leaves
- 2 teaspoons of Maldon salt (not included)
- 1 teaspoon of black pepper (not included)
- 6 cloves of garlic
- 1 tablespoon Olive oil (not included)
- 100ml white wine
- 1 large red onion
- 1 bulb of fennel
- 350g Shallots
Roasted Potatoes
- Approx 800g Potatoes
- 2 tablespoons Vegetable Oil for roasting (not included)
French Lettuce & White Wine style Peas with
- 250g Frozen Peas
- 50ml white wine
- 2 heads of little gem lettuce
- 1 Shallot
- 20g Butter
Chargrilled Asparagus with Lemon crumbs
- 250g bunch of asparagus
- 10ml olive oil (not included)
- 2 garlic cloves
- 1 lemon
- 50g ciabatta croutons or crumbs
Mint & Dill Creme Fraiche
To make a quick and easy mint sauce:
Red wine Jus
- 1 x 200ml creme fraiche
- 10g Fresh Dill
- 10g Fresh Mint Leaves
- Olive oil (not included)
To make a quick and easy mint sauce:
- 75ml white wine vinegar
- 50g sugar
- Bunch of mint leaves
Red wine Jus
- 200ml red wine
- 50g sugar
How to make
Roasted Lamb Shoulder with
Chargrilled Asparagus & French Style Peas
Blitz the fennel seeds and bay leaves along with the salt to a rough dust. Peel the garlic and crush with a knife, adding this to the blender with the pepper and add enough olive oil to blitz to a paste. Stab sizeable holes into the lamb and cover one side well with the marinade paste. Leave to marinate for an hour minimum. Cut the onion into three thick slices; place within a deep roasting tray. Put the marinated side of the lamb down onto the onions. Lastly, cover the topside of the lamb with the rest of the marinade.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Roast for 30 mins uncovered at 200C. Turn the heat down and add 100ml white wine and 50ml of water. Cover the lamb well with foil and roast for a further 45mins at 150C.
Cut the fennel into pieces, keep the root attached to help you chop. Cut the remaining shallots in half with their skin on. Remove the foil and add the fennel along with the shallots.
Roast for a further 30-40 mins until the vegetables are soft and the internal temp of the Lamb is over 75 degrees…Pour off the tray juices, skimming off any excess fat into a small suacepan, along with the onions from under the lamb ready to make your jus.
Wash the potatoes well. Halve and coat in oil and seasoning. Roast for 1 hour until golden on the outside and fluffy on the inside
Mint & Dill Creme FraichePick off the leaves from the mint and dill stalks and finely chop. Add to the creme fraiche along with salt and pepper, pour a glug of olive oil and mix together. Place into the fridge for around 30 minutes before serving.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
To make a quick and easy mint sauce:Add white wine vinegar and sugar to a pan and heat until sugar is dissolved. Finely chop the leaves and stalks of a bunch of mint (around 20g) then add the hot vinegar to the mint leaves and allow to cool and steep for 1 hour minimum. Serve with roast lamb.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.