Slow cooked shoulder of Lamb

Lamb: 1. Bone out the shoulder of lamb, then remove all of the meat from the skin (making sure not to make any cuts into the skin), and then clean all of the meat from sinew and gristle. 2. Mix the meat with some meat glue, and reform back on top of the skin. 3. Tightly roll and wrap with pigs caul, vac pack and cook in a bain maire. 4. When ready to serve pan fry until golden, then cook until hot, slice when ready to serve. Gallette Potatoes 1. Make the gallette potato by using a mandolin to julienne the peeled potato, season then squeeze out the water from the potato. 2. Mix with melted butter and then shape and colour on either side then finish cooking in a hot oven (180 degrees) for 10 minutes. Mousseline & Cream 1. Make the mousseline by sweating off the diced shallots, then add ½ of the lamb’s lettuce, and cover with milk and double cream. 2. Cook out for 3 minutes check seasoning then blitz, and pass. 3. Take 100ml and put to one side for the foam mixing with the Lecite powder and then foaming with a hand blender. 4. Then add 1 whole egg and 1 egg yolk to the mix, and pour into buttered timbale moulds, steam for 12-15 minutes until set. 5. With the other ½ of cream braise the peas and lamb’s lettuce, then when ready to serve check seasoning. To Serve: 1. Peel the button onions and sauté until golden. 2. Add butter, sugar and balsamic vinegar, cook until the onions are softened. 3. Clean slice and then sauté the Girolle mushrooms, and serve with the peas, glazed onion, and baby carrots. 4. Re-heat the lamb jus and drizzle onto the plate. This recipe was created by Mark Errington for the International Mâche Match 2007