Slow Cook Recipe; Braised Shoulder of Dartmoor Lamb ...

SLOW COOK RECIPE;
BRAISED SHOULDER OF DARTMOOR LAMB WITH BUBBLE & SQUEAK AND GREEN BEANS

Recipe supplied by Head Chef of Holne Chase Hotel; Ross Duncan

Ingredients, Serves 8:

2 ½ Kg Shoulder of Lamb
½ Bulb of Garlic
1 Onion
1 Leek
2 Carrots
1 Sprig of Rosemary
1 Pt Red Wine
3k Potatoes
1 Savoy Cabbage
250g Green Beans
100g Butter
Milk

Method:
Dice Onion, Leek, Carrots & place in a roasting tray with crushed Garlic, Rosemary, Red wine & place the Shoulder of Lamb on top. Put in a pre-heated oven for 3 ½ Hours at 170c.

Peel Potatoes & boil until soft, mash with a little Butter & Milk.

Sweat the Savoy Cabbage until soft & add to the Mashed Potatoes with a little more Butter & Salt & Pepper to season.

Fry the Potato & Cabbage in a little butter until crisp & golden. Blanch the Green Beans until soft.

When Lamb is cooked, slice and place on top of the Bubble & Squeak. Serve with the Fine Beans & spoon the pan juices over the top.