insideKENT Magazine Issue 63 - June 2017 | Page 76

FOOD+DRINK
FRESH & LOCAL cont.
MATT SWORDER OF THE CORNER HOUSE
www.cornerhouserestaurants.co.uk
Low and Slow Braised Lamb Shoulder for Four
THIS RECIPE IS ONE OF THE TOP-SELLING SHARING DISHES IN THE RESTAURANTS AND IS IDEAL FOR A RELAXED DINNER PARTY WHERE GUESTS CAN ENJOY THE
CENTREPIECE IN THE MIDDLE OF THE TABLE. Serves 4.
INGREDIENTS
• Whole lamb shoulder
• 1 onion
• 1 carrot
• 3 sticks celery
• 1 bulb of garlic
• 1 bunch rosemary
• 1 bunch thyme
• 1 bottle red wine
METHOD
Set oven to 150°C. In a large baking tray,
sear the shoulder of lamb in veg oil until a
beautiful golden brown all over, set aside.
Put either the vegetables into the large
baking tray and cover immediately with red
wine herbs and water to cover.
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Put the shoulders back in and bring to the
boil. Cover with foil and place in a gentle
oven for 4-5 hours, and ensure the meat is
falling off the bone and tender before
removing from oven. Place in baking trays
and cool.
Strain the lamb stock through the sieve and
reduce by 2/3. Pass the lamb stock through
a muslin cloth. Taste, adjust seasoning as
necessary.
Serve with super seasonal asparagus and
spring greens.