Slow Roast Lamb Shoulder, Chestnuts, Courgette and Kale Hash Potato, Minty Chimichurri Dressing.
Sun, 13 October 2024
Ingredients:
1 lamb shoulder best quality available
1 onion
1 fennel
3 stalks celery all chopped small
sprig rosemary
thyme
100 g tomato puree
1 can chopped tomatoes
Cooking oil 50ml
Tbsp Salt and pepper, ground cumin, ginger, smoked paprika, coriander for seasoning the lamb.
Hash:
4 local organic courgettes, diced up evenly
Small red onion sliced
200g local kales, different varieties are ok, shredded up small
500 g baby potatoes, boiled and cooled, smashed and roasted in the oven till crispy
1 pack cooked chestnuts
Pinch salt and pepper
Knob butter
Garlic clove minced
Small bunch flat leaf parsley, dill and tarragon finely chopped.
Chimichurri dressing:
200g of flat parsley, stalks picked off
100g of coriander
5 cloves of garlic
3tbsp red wine vinegar
200g of Olive oil
1tsp of chilli flakes
Salt, pepper and lemon juice to taste
All this to be blended in a food processor, taste for seasoning and acidity
Method:
Sear the lamb shoulder fat side down on a hot pan or casserole / stew pan until lovely and golden. remove and add the chopped veggies and herbs and sauté in the stew pan for 5 minutes, medium high heat until nicely coloured.
Add the tomato puree and cook for 3 minutes stirring, then add the chopped tomatoes and turn down the heat. wash the can with warm water and add this also to the stew pan. return the lamb shoulder into the braising juices and season well with the ground spices, salt and pepper.
Cover with the lid or tin foil and place into a preheated oven 160 c and cook for 3hours, then remove the lid and cook for another 1 hour. The meat should be deliciously soft and tender. allow to rest for 15minutes.
Prepare the chimichurri dressing as above and allow to sit 10minutes also for flavours to develop.
To prepare the hash potato, roast the smashed potatoes in the oven 180c 15minutes until golden and crispy.
In a large hot pan sauté the sliced red onion in a drizzle of oil and add the courgettes and continue cooking on a high heat, add the garlic and kale and continue to stir-fry for 4 minutes, add a tbsp of water if required and also the butter (this will steam the kale also) crumble the pre-cooked chestnuts in also and add the roasted potatoes, combine altogether and season with salt and pepper.
Finish with the chopped herbs.
To serve spoon the hash on the plate, and add the roast lamb shoulder on top either carved or torn whichever suits. spoon some of the cooking juices over the meat and finish with some of the chimichurri dressing.
