One of The Great Food and Drink Festivals Sponsors are The Great British Cookbook. The cookbook was created to take you on a culinary journey of 200 recipes by 200 chefs from 10 different regions of the UK.

The Great British Cookbook will be donating all profits to the book to Macmillan Cancer Support and Hospitality Action, two fantastic charities.

Here we are showcasing a delightfully delicious Lamb Saddle & Shoulder which was created by The Chadwicks Inn, Maltby. Enjoy.

Lamb Saddle & Shoulder with Wild Garlic, Broccoli and Mint

Lamb Saddle & Shoulder with Wild Garlic, Broccoli and Mint

Ingredients

FOR THE LAMB

500g x Lamb Saddle (butchered)

750g Lamb Shoulder (boneless)

MIRE POIX VEGETABLES

1 x Carrot

1 x Onion

1 x Bulb Garlic

1 x Sprig Rosemary

1 x Bay Leaf

10 x Peppercorns

LAMB SAUCE

1L x Dark Chicken Stock

1 x Onion

250ml x Red Wine

1 x Sprig Rosemary

MINT JELLY

200ml x White Wine Vinegar

200g x Castor Sugar

250m x Water

1 x Bunch Mint

Agar Agar

GARNISH

8 x Maris Piper Potatoes

150ml x Double Cream

100g x Butter 

250g Tenderstem Broccoli

1 x Head Broccoli

300g x Wild Garlic

PANÉ

3 x Eggs

200g x Breadcrumbs

100g x Plain Flour

Preparation

LAMB

Pan roast the lamb shoulder until golden brown then transfer to a casserole dish.  In the same pan, brown mire poix then add to lamb.  Cover with warm water and cook for 10-12 hours @ 95°C.  Once cooked, pick down the lamb and roll in cling film to form a cylindrical shape and chill.  Save lamb braising liquid for sauce.  

Once chilled, slice lamb shoulder into 4 portions and pané.  First dust with flour, then roll in beaten eggs and finally in breadcrumbs.

SAUCE

Slice onion into pan, add red wine and rosemary.  Reduce to a glaze then add chicken stock and lamb braising liquid.  Reduce to consistency.

MINT JELLY

Place all ingredients in a pan and simmer for 10 minutes.  Strain off and weigh liquid.  Add 1% of final weight of liquid of agar agar and bring to boil.  Set in fridge.

GARNISH

CREAMED POTATO

Bake potatoes until centre is soft then scoop out into pan.  Add cream and butter and cook out.  Pass through a fine sieve.

BROCCOLI & WILD GARLIC PURÉE

Slice the head of broccoli and place in a pan of boiling salted water until soft.  Add 100g of wild garlic leaves.  

Strain off all water and blitz in a food processor.  Pass through a fine sieve.

TO FINISH

Pan fry lamb saddle until core temperature is 45°C and rest.  Deep fry lamb shoulder until bread crumbs are golden brown.  Dice mint jelly and blanch tenderstem broccoli.  Sauté remaining wild garlic leaves in butter.  

Season all components to taste.  Assemble dish, finish with sauce and enjoy!

Head Chef, Steven Lawford.

Head Chef, Steven Lawford.