A lamb roast with the most

The tradition of a Sunday roast is not only about slow-cooked meat, crispy root vegetables and gravy, it’s also about families and friends sitting down together to share a meal.

It’s said this tradition reaches back to 15th century Britain during the reign of King Henry VII. His royal guard would apparently eat fresh roasted beef every Sunday after church—a ritual that led to their nickname: Beefeaters.

The tradition was adopted by households and became a special part of the social fabric of society.

It makes sense, then, that so many pubs have developed a weekend roast menu to re-create this homely, warm tradition.

The Tilbury hotel is one such pub, offering traditional Sunday roasts that change every week.

Overseen by UK chef Mark Holland—a BBC ‘Masterchef The Profesional’ finalist—his focus is on creating fresh seasonal dishes using produce from local providores that allow the freshness of the produce to shine through. He shares several of his best roast recipes with us in our Winter 2017 issue, but Australia’s favourite roast would have to be lamb.

Braised Lamb Shoulder, Roast Potatoes, Cauliflower Cheese, Salsa Verde, Crispy Eschallot and Green Beans

Serves 4

  • 1.4kg lamb shoulder (oyster cut) (Ask your butcher)
  • 2 litres of good quality beef stock
  • 2 large white onions (peeled, roughly chopped)
  • 2 large carrots (peeled, roughly chopped)
  • 1 stick of celery
  • Half a bulb of garlic (crushed)
  • 1 bunch of rosemary
  • 1 bunch of thyme

Pre-heat oven 220 degrees Celcius.

Seal off the lamb shoulder in a frying pan colouring every side to a nice crispy golden brown.

After transferring the lamb to a roasting tray deep enough to submerge the lamb in stock, roast all the vegetables in the same fat in the frying pan, roast until deeply caramelized in colour.

Transfer roasted vegetables to the roasting tray with the lamb, add rosemary and thyme, add stock and add water to cover the lamb.

Wrap the roasting tray in tin foil and place in the oven, roast for 20 minutes at 220oc, then reduce temperature to 140oc and cook for about four hours. Check lamb after 4 hours and see if it is soft and falling off the bone.

Allow the cooked shoulder to rest in the stock, uncovered on a wire rack for at least one hour.

Remove the shoulder onto another roasting tray, strain the sauce, discard the vegetables, reduce the sauce to a coating consistency.

Cauliflower cheese

  • 1 head of cauliflower (broken into florets)
  • 500ml whole milk (simmering)
  • 150g butter
  • 100g plain flour
  • 250g gruyere, comte or aged cheddar cheese
  • 1 tablespoon dijon

Bring a pan of boiling salted water up to the boil, Boil the cauliflower for about 2 minutes, strain into ice cold water and then drain again onto a dry dish cloth, leave to dry out for half an hour.

Gently melt the butter in a heavy based pan, turn the heat right down, gradually add the flour bit by bit whisking continuously to avoid burning on the bottom, when you have a loose roux in the pan, stirring continuously with a wooden spoon cook the flour out for about 5 to 6 minutes without burning.

Gradually whisk in the simmering milk ladle by ladle, making sure each ladle is completely incorporated, this avoids the sauce from splitting.

Add enough milk so you have a glossy, velvety sauce that coats the back of the spoon.

Take the pan off the heat, whisk in the Dijon mustard, check the flavour, if you like it stronger, add more.

Gradually add half the grated cheese and salt and pepper to taste.

Lay the cauliflower in a baking tray, season with salt and pepper, pour the cheese sauce over the top, scatter the remaining cheese and a crack of pepper.

Bake in the oven at 180oc for about 25 minutes until golden and bubbling on top.

Salsa verde

  • 1 bunch of mint
  • 1 bunch of coriander (picked and chopped)
  • 1 bunch of basil (picked and chopped)
  • 1 bunch of parsley (picked and chopped)
  • 2 table spoons of rinsed baby capers
  • 2 small tins of good quality anchovies (drained)
  • 1 lemon zested and juiced
  • 100ml of olive oil
  • Add all ingredients into a food processor apart from the olive oil

Pulse the mix a few times until it combines.

Blend on a low setting and gradually drizzle the olive oil into the processor like you are making a mayonnaise. You are looking for a thick mayonnaise consistency.

Crack some black pepper and transfer to a container until ready to serve.

Roast potatoes

  • 8 large brushed Sebago potatoes (peeled and quartered)
  • 500g duck fat
  • 1 bunch of thyme
  • 1 bunch of rosemary

Pre-heat oven to 190 degrees Celcius.

Peel the potatoes into cold water, chop them into quarters. Place chopped potatoes into a large pot and top up with cold water until 5 cm above the potatoes. Add two tablespoons of salt and slowly bring to a simmer, cook potatoes until you can easily slip your knife into them. Carefully drain potatoes removing one by one into a colander, it’s very important you allow the potatoes to stop steaming, When the steam has stopped but the potatoes are still hot, place them in a large bowl and ruffle them (ruffling the edges makes them fluffy and allows the duck fat to absorb into the crispy outer crust when cooked.

Scoop the duck fat into a large roasting tray and place in the oven to get hot, when close to smoking hot, gently pour the ruffled potatoes in, be sure they are not too cramped as you want them to get crispy (if they are cramped they will start to steam and you won’t get a really crispy exterior).

Cook until golden and crispy, turning once or twice. Drain off any remaining fat in the tray, chop the picked thyme and rosemary and scatter all over with a good couple cracks of pepper and some pink salt.

Crispy eschallot

  • 3 large eschallots (peeled and sliced into thin rings on a mandolin)
  • 100g rice flour
  • 500ml vegetable oil

In a bowl carefully work the shallot rings so they break up into individual rings.

Tip all the shallot rings into a bowl with the rice flour and mix well so the flour coats the shallot rings.

Heat the pan of oil to about 80 degrees Celcius, long before smoking hot.

Remove the rings from the flour and knock off as much as you can, very gently drop all of the rings into the hot oil and allow to slowly confit for about 10 minutes, remove gently from the hot oil onto chux role or a dry tea towel, season with salt and pepper and leave aside until ready to serve.

Green beans

  • 500g fine green beans (ends removed)
  • 1 lemon zested and juiced
  • 100ml of olive oil

Blanch the green beans in boiling salted water for three minutes.

Strain from water into a colander.

Transfer to a mixing bowl and squeeze the lemon and add the zest and olive oil, mix well together, serve immediately.

To serve

Roast the drained shoulder in the oven at 180 degrees Celsius for about 25 minutes basting it with sauce so it goes nice and sticky and glazed on top.

Heat the potatoes and cauliflower in the oven 10 minutes before serving.

Scoop a nice mound of cauliflower cheese and place on the plate, lay the green beans beside and pour over any remaining dressing, scatter the crispy escallots on top of the beans.

Break off a nice piece of the shoulder and place in the centre of the plate, pour over sauce and drizzle salsa verde over the lamb.

Serve roast potatoes on the side.

For more delicious roast recipes, grab a copy of Sprout Magazine Winter 2017 issue at your local stockist or online, posted directly to your door.

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