insideKENT Magazine Issue 86 - May 2019 | Page 107

Matt Sworder’s Romney Marsh Lamb Shoulder,
Braised Low N’ Slow
From The Cornerhouse, Canterbury
www.cornerhouserestaurants.co.uk
Serves 4
Housed in a former 16th-century
coaching inn, The Corner House,
run by renowned, award-winning
chef Matt Sworder, who trained at
Gordon Ramsay’s La Noisette, is a
stylish, comfortable place to enjoy
spectacular food. You’ll feel right
at home either in Canterbury, or in
The Cornerhouse’s sister restaurant
which is located in Minster.
3. Put the vegetables into the large
baking tray with the herbs and
garlic, place the lamb shoulder on
top and pour over the red wine.
4. Add enough water so the liquid
is half way up the lamb shoulder
and bring to the boil.
5. Cover with foil and place in oven
for 4-5 hours.
Ingredients:
• 1 lamb shoulder
• 2 onions, roughly diced
• 2 carrots, roughly diced
• 2 sticks celery, roughly diced
• 1 bulb of garlic
• 1/2 bunch rosemary
• 1/2 bunch thyme
• 1/2 bottle red wine
6. Ensure the meat is falling off the
bone and tender. Place in baking
trays and cool.
7. Strain the lamb stock through a
sieve and reduce by two thirds then
pass through a muslin cloth.
8. Taste and adjust seasoning as
necessary. Combine and serve.
Method:
1. Set oven to 150°C.
2. In a large baking tray, sear the
shoulder of lamb in vegetable oil
until a beautiful golden brown all
over and set aside.
107