Infotel Magazine | Edition 8 | 2016

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CHEF’S CORNER BRAISED LAMB SHOULDER WITH DAUPHINOISE & GLAZED VEGETABLES by Simon Hardman-Taylor (SERVES SIX) 28
Method Lamb Switch the oven on to 180°C. Ingredients Lamb 6 x 8oz Lamb Noisette 1 pint beef stock Rough cut vegetables (onion, garlic, celery, carrot and leek) ½ pint red wine Redcurrant jelly Dauphinoise 8 sliced potatoes 500ml double cream 500ml milk 50g block of butter 100g grated Gruyere Glazed vegetables 6 mini turnips 6 mini carrots 6 baby sweet corn 200g spinach Heat a little oil in a pan, then add the lamb and cook until it is dark brown on the outside. Transfer to a deep roasting tray with the mire poix (the rough cut vegetables) and cover with the red wine and stock. Braise in the oven for up to three hours or until the lamb is tender. Remove from the oven and allow to cool. Strain the stock to use for the Jus. Jus Add the strained stock into a heavy bottomed pan. Place on a high heat and add a little redcurrant jelly, and reduce until it coats the back of a spoon. Then pass through a fine sieve and set aside Dauphinoise Boil the cream, milk and butter in a pan until the liquid is reduced by about a quarter. Thinly slice the potatoes. Once the liquid is cooled, add the potatoes and give them a good coating before layering them in an oven proof dish. Cover with tin foil and cook in the oven on 180°C degrees until tender. For the last 10 minutes of cooking time, remove the foil and add the grated Gruyere. Return to the oven until golden. Cover with foil and place a heavy object on the top to press the potato dish down, then cut into small squares. Blanch the vegetables and refresh. Plate up, serve and savour! 29
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Infotel Magazine | Edition 8 | 2016

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