Serves 4 1 lamb shoulder, boned 3 shallots, chopped 2 tbsp sea salt 1 tbsp cracked black pepper 1 head of garlic 1 litre lamb stock 1 carrot, diced 1 celery stick, diced 1 onion, diced 1 leek, diced 150g of diced carrots, celeriac, swede, blanched 50g capers 1 tbsp grain mustard 1 x 600g lamb fillet Lamb tongues: 4 tongues 200ml red wine, boiled and cooled 12 sliced shallots Rosemary sprig 2 tbsp pink salt
Marinate overnight the shoulder with the shallots, sea salt, pepper, rosemary and garlic. Wash off the shoulder and tie up in a roll. Sear in hot oil until well browned all over. Braise with lamb stock and the carrot, celery, onion and leek for three hours until tender. Leave to cool. Remove any excess fat, sinews and skin. Mix together root vegetables, capers, mustard and seasoning. Spread out evenly over the shoulder. Re-roll in cling film and refrigerate. Method for lamb tongues Add the tongues to the red wine with the shallots, rosemary and pink salt and marinate for approximately 12 hours. Cover and braise for 4-5 hours in the oven at 160 degrees celcius. To serve Slice the shoulder and reheat with the tongues in a braising liquor to a core temperature of 75 degrees celcius. Cut the lamb fillet into 150g pieces, season well and flash fry for approximately 1.5 minutes on each side and rest in a warm place for 5 minutes. Cut fillets as required and serve. Recipe supplied by Simon Haigh/Eblex