1K
Poaching lamb shoulder results in tender and succulent meat that melts in the mouth.
This dish may be enjoyed at any time of the year, but spring lamb (born in late winter or spring, between three and five months old when slaughtered) is ideal for this dish. The meat of the young animal is very tender and succulent. It has mild flavour with a hint of sweetness.
The herb and anchovy mayonnaise will make this dish sing.
Ingredients
- About 1.2kg lamb shoulder (without the bones), rolled and tied
- 1 onion, cut into quarters
- 1 carrot, chopped
- 2 celery sticks, chopped
- 2 garlic cloves
- A few prigs of thyme and rosemary
- 2 bay leaves
- 1 tsp black peppercorns
- 100 ml white wine
- A few sprigs of mint for garnishing
For the herb and anchovy mayonnaise:
- 1 organic or free range egg
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 garlic clove
- 3 anchovy fillets
- 200ml vegetable oil
- 12 basil leaves
- 12 mint leaves
Instructions
- Place the lamb in a cast iron or heavy casserole, together with the aromatics, herbs, spices and wine. Then add enough water to cover the lamb.
- Bring to the boil. Reduce heat, cover with a lid and simmer for 90 minutes.
- For the herb and anchovy mayonnaise, add the egg, mustard, vinegar, garlic and anchovy fillets into a food processor. Blend together. Slowly drizzle in the oil while the motor is running, until the mayonnaise is thickened and smooth. Then add the herbs and continue to process until they are fully incorporated. Adjust the seasoning with salt.
- Take the lamb out of the casserole when it is cooked. Set aside. Save 750ml of the lamb stock. Strain into a small saucepan. Boil and reduce it to about 75-100ml until it becomes syrupy . Season with salt.
- I suggest serving the lamb with boiled potatoes and vegetables. Carve the meat into slices. Place them on top of the potatoes and vegetables. Pour over some reduced stock. Dress the meat with the herb and anchovy mayonnaise. Garnish with a sprig of mint.
Did You Make This Recipe?
Please leave a comment below and let us know how it goes.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.