Delicious Organic Goodwood Lamb Recipe

29th January 2021

Our Executive Chef, Darron Bunn has created the perfect recipe to try at home. Goodwood Ale Braised Organic Lamb Shoulder with Peas, Samphire, Broad Beans & Torched Baby leeks

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We couldn't resist asking our executive Head Chef, Darron Bunn for his favourite organic Goodwood lamb recipe.

He says “This dish encompasses everything about Goodwood, our meat, beer and dairy along with a selection of fresh vegetables. For a little indulgence to the dish we have added a hand-dived scallop - however this is optional and it is completely delicious with or without.”

Darron Bunn, Executive Chef

Darron Bunn, Executive Chef

This dish encompasses everything about Goodwood

Darron Bunn Executive Chef

Ingredients:

1

Boned shoulder of organic lamb
250ml Goodwood ale, Grogger is ideal
200ml Brown stock
100ml Chicken stock
1ea

Onion, carrot, celery stick, leeks (roughly chopped)
300g

Over ripe tomatoes (blended to a pulp)
1

Head of garlic split in half
4tbsp Tomato Puree
400g Fresh Peas
200g Podded broad beans
1 bun  Baby leeks (trimmed, cleaned and lightly blowtorched or scorched under a hot grill)
8  Baby Turnips (cleaned, lightly blanched)
 150g Samphire
200g Butter 
1

Shallot (peeled and sliced)
 

Micro mint, sprig rosemary, salt & pepper

Method

This can be cooked in advance to stage 5 the day before. Stages 6-10 should take around 20 minutes.

  1. Season the lamb with salt and pepper on all sides then lightly sear in a pan with some oil to achieve a nice golden brown colour. Set to one side.
  2. In a hot heavy casserole pot place a splash of oil and colour the roughly chopped onion, celery, carrot and leek along with the rosemary and garlic, once golden brown stir in the tomato puree, cook for 1 minute.
  3. Add the ale and bring to the boil, add the brown stock along with the pulped tomatoes, bring to the boil.
  4. Place the seared lamb shoulder into the casserole pot cover with a lid or foil and cook in a pre-heated oven (160 degrees) for 3 hours. Remove from the oven once cooked and leave to stand for 40 minutes.
  5. Once cooled, carefully remove the cooked shoulder, place onto cling film and roll tightly into a cylinder shape, place onto a tray and refrigerate overnight.
  6. Pass the cooking liquor from the casserole pot through a fine sieve, put the liquid into a pot, place onto the stove and cook the liquid down to sauce consistency, whisk in a knob of butter and season with salt as needed.
  7. Whilst the sauce is reducing, heat 100g of butter in a pan, take the sliced shallot, fry gently in the butter for one minute, add half of the peas, the chicken stock and cook for two minutes, place into a blender and blend to a smooth puree, pass the puree through a fine sieve to remove the pea skins, decant into a piping bag.
  8. Cut the set, cooked shoulder into four portions, remove the cling film, colour on all sides in a hot frying pan, add a few splashes of the sauce and place into a hot oven for 8 minutes, basting every 2 minutes, until hot and nicely glazed.
  9. Whilst the lamb is glazing in the oven, heat the remaining butter heat to a nice foam and very quickly add the remaining peas, broad beans, baby turnips, scorched leeks and finally the samphire. Toss altogether until heated through and season with a little salt.
  10. To finish scatter the vegetables onto the plate, pipe the puree around, place the glazed lamb in the centre and spoon over a little of the sauce. Garnish with some micro mint.

Note:
To add the hand dived scallops, simply sear in a hot pan in a little oil on both sides for a minute on each side. A possible final extravagance would be to add some delicious spring mushrooms like a morel, cleaned and then tossed together with the vegetables.

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