WINTER menus
2 tbsp butter, unsalted
Slow roasted shoulder of lamb,
5g (1 clove) garlic, peeled and finely chopped
400g mixed wild mushrooms, (chanterelle, girolle, pieds bleu, or button)
braised vegetables with
½ lemon, juiced
roasting juices
4 pinches sea salt
2 pinches black pepper, freshly ground “To me, the tastiest cut of lamb is the shoulder and slow cooking
10ml (half) lemon, juiced is the best technique for cooking it, so that the meat has that
melting quality and maximum flavour.”
To finish
15g black trompettes (optional) Difficulty rating:
2 tomatoes, vine ripened, quartered, de-seeded, diced 5mm, skin on Serves (Yield): 4/6
1 clove garlic, peeled, puréed Preparation time: 30 minutes
10g shallot, finely chopped, mixed Cooking time: 5.5 hrs (*1)
10g flat parsley leaves, chopped coarsely together Special equipment: A heavy duty roasting pan 36cm x 24cm. A cast iron pan
25cm diameter with lid.
For the croûtons
½ small baguette, sliced into 20 slices, 3mm thick, toasted in the oven at Ingredients
160°C until lightly golden brown and rubbed with a clove of peeled garlic. For the shoulder of lamb
1.5kg shoulder of lamb on the bone (*2) new season, hung 10 days, skin
Method scored
Preparing the mushrooms 6 pinches Malden sea salt
Scrape and remove all things reminiscent of the forest. Wash briefly (*1) in 1 tsp black pepper, freshly ground
plenty of water, lift them on to a clean towel and reserve. 1 sprig rosemary, finely chopped
3 leaves sage, finely chopped
Cooking the mushrooms 2 tbsp olive oil
On a medium heat, in a large frying pan, gently sweat the shallots in butter
for 2 minutes, sauté the wild mushrooms adding them to the pan in order For roasting the lamb
of density except the the black trumpets, if you’re using them (*2). Season 300g lamb bones & meat trimmings (*3) chopped into 3cm
with salt and pepper and add the juice of ½ a lemon. Finally, add the black 3 tbsp olive oil
trompettes, the diced tomatoes and sauté for a further 10–30 seconds. 1 onion, chopped 2cm
2 carrots, medium size, chopped 2cm
To serve ½ stick celery, chopped 2 cm
Serve in a large bowl or 4 soup plates, sprinkle with the remaining parsley, ½ bulbs garlic, cut in half across
with the croûtons in a separate bowl. 200ml white wine, dry (boiled for 30 seconds) (*4)
100ml water, cold
Chef’s notes (*) 2 bay leaves
*1 Ensure that the washing process is no more than 10–15 seconds 3 sprigs thyme
maximum. If soaked for longer, the mushrooms will absorb water which will
destroy both their taste and texture. For the braised vegetables
*2 If you add the black trompettes too early they will discolour the sauce. 2 tbsp olive oil
2 tbsp water
Variations 100g ½ celeriac, peeled and cut into large dice 1½ cm
The mushrooms would be wonderful with some fresh pasta or you could cool 100g golden beetroot, cut into wedges
them, roughly chop them, and use as the filling for fresh ravioli. 100g turnip, peeled and quartered
100g butternut squash, peeled and cut into large dice 1½ cm
100g 2 carrots, peeled and cut into large dice 1½ cm
100g 1 parsnip, peeled cut in quarters, core removed and cut into large dice
1½cm
Sea salt and freshly ground black pepper
Method
Preparing the lamb
Mix all the ingredients in a bowl and rub all over the lamb. This can be done
½ hour in advance. Preheat the oven to 220°C. In a large roasting pan, on
a medium heat on the hob, colour the lamb bones and meat trimmings
in the oil for 5 minutes, add the vegetables and continue to cook for a
further 2 minutes. Transfer the seasoned shoulder of lamb on top of the
bones and vegetables.
26 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS5_WntrREV.vp.indd 26 1/12/08 11:41:37 am
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