Shoulder of lamb with mushrooms

Shoulder of lamb with mushrooms

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

This is one of the most loved recipes at the Neal Street Restaurant. My chef Andrea Cavaliere has developed the lamb side, while I have taken charge of the mushroom accompaniment. We may both be Italian, but we are living and working in Britain, thus I feel that this recipe is more British in inspiration than Italian. And of course it uses some of the food bounty of Britain – its wonderful lamb and the wild mushrooms that are everywhere (if you know where and when to look!). However, in the restaurant, I must admit that we serve the lamb with the unashamedly Italian polenta.

Ingredients

Quantity Ingredient
200g hen of the woods, cleaned weight
15g dried ceps
4 small shoulders of lamb, boned, (get your butcher to do this for you)
1 tablespoon rosemary, chopped
1 tablespoon garlic, chopped
1 tablespoon parsley, chopped
8 tablespoons olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
1 tablespoon black peppercorns
500ml Basic stock
300ml white wine
2 tablespoons worcestershire sauce
salt, to taste
pepper, to taste
plain flour, for dusting

Method

  1. Clean the fresh mushrooms thoroughly, and separate into small lobes. Soak the dried ceps in warm water for 20 minutes, then drain, reserving the water, and finely chop. Remove most of the fat from the lamb shoulders, trimming them well. You want each piece to weigh about 200 g. Lay the pieces, boned side up, on the work surface.
  2. Mix the chopped herbs and garlic together, season with salt and pepper, and divide between the pieces of lamb, spreading the mixture evenly on the meat.
  3. Fold each piece of lamb over, then roll and tie into an even shape with kitchen string. Dust with flour and fry in a casserole dish in the oil until brown on all sides, turning every few minutes. Add the onion, celery and peppercorns to the casserole dish and sauté briefly, then add the stock, wine and Worcestershire sauce. Cover with a lid and cook on top of the stove over a gentle heat for 1 hour. Turn occasionally.
  4. After an hour, much of the liquid will have evaporated, but there should still be enough to serve as a sauce. Add the mushrooms, fresh and dried, plus a little of the soaking water if necessary, and cook for a further 30 minutes. Check the seasoning before serving. I like to serve the lamb with polenta. You can use traditional or 5-minute, flavoured with Parmesan and butter.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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