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Slow cooked shoulder of lamb, Provencal crumbs, braised red cabbage, boulangere potatoes Recipe

serves 4


  • 1 shoulder of lamb boned flat and cured for 24 hours with malden salt, garlic, thyme and bay leaf

  • 40g provencal crumbs

  • 2 teaspoons dijon mustard

  • 2 teaspoons mint sauce

  • 300g braised red cabbage

  • 4 portions boulangere potatoes

  • 100g onion gravy

  • enough duck fat to cover the lamb shoulder when cooking

method lamb:

1. wash the cure off the lamb and sit it in an ovenproof dish.

2. warm the duck fat and cover the lamb with it, cover and cook in the oven at 120 degrees Celsius for around 2 hours or until the lamb is very tender.

3. when the lamb is cooked remove the dish from the oven and leave the lamb to cool to blood temperature in the fat.

4. remove the warm lamb from the fat and roll it into a tight cylinder using several layers of cling film. Put the lamb in the fridge to set over night.

Method braised red cabbage:


  • 400g red cabbage finely sliced

  • 150ml cabernet sauvignon wine

  • 25g red wine vinegar

  • 40g redcurrant jelly

  • 1 granny smith apple, peeled, cored and grated

  • 40g butter

  • 2 pinches salt

  • 2 grinds of freshly milled black pepper

  • 1 teaspoon of cabernet sauvigon red wine vinegar

1. cook the cabbage in a small amount of butter for 5 minutes, without colouring it.

2. add the red wine and red wine vinegar, stir, cover with foil and cook in the oven at 160 degrees celsius for 25 minutes.

3. after 25 minutes add the grated apple and redcurrant jelly, return to the oven for another 25 minutes.

4. after the final 25 minutes remove the cabbage from the oven and stir in the salt, pepper, 40g butter and the cabernet sauvignon vinegar.

Method provencal crumbs:


  • 20g japanese breadcrumbs – available in chinese supermarkets

  • 10g flat leaf parsley

  • ½ clove garlic

  • 1g thyme

  • ½g rosemary leaves

  • 1 pinch salt

  • 2 teaspoons olive oil

1. place all the ingredients apart from the oil into the small bowl of a food processor and puree until bright green and the breadcrumbs have broken down into fine pieces.

2. with the machine still running add the oil.

3. reserve for later use

method boulangere potatoes


  • 250g finely sliced onions

  • 50g butter

  • 700g peeled potatoes finely sliced

  • 250ml chicken stock

1. cook the onions in the butter until soft and slightly golden.

2. using an ovenproof dish layer the potatoes with the onions, seasoning in between each layer and finish with a neat layer of potatoes on top. Pour in the stock to just cover the potatoes, adding a bit more stock if need be.

3. cover the dish with foil and cook at 160 degrees celsius for 40 minutes.

4. after 40 minutes remove the foil and cook for a further 25 minutes.

5. remove from the oven and keep in a warm place.

To finish the dish:

1. cut the lamb into 4 equal pieces, remove the cling film and fry in hot oil on all sides until golden brown. Place in the oven and cook for 15 minutes at 180 degrees celsius.

2. whilst the lamb is cooking reheat the braised cabbage until hot.

3. remove the lamb from the oven and spread a little mint sauce and dijon mustard on the top of each lamb, then top each lamb with provencal crumb and place under a hot grill for 30 secs to just cook the crumbs but do not burn them.

4. divide the red cabbage equally amongst 4 serving plates and place a portion of lamb on each pile of cabbage.

5. spoon an equal portion of boulangere potato on each plate and serve.

Note. We serve a rich onion gravy made by slowly cooking finely chopped shallots in butter over a lot of hours and this is finished with beef jus and brown chicken stock, but if you do not have time for this a nice lamb gravy will be good also.