Slow-cooked Cornish lamb shoulder ‘boulangère', confit of tomato & courgette, smoked anchovy jus, by Chris and Jeff Galvin
(Serves four)
Ingredients
For the lamb 1 Cornish lamb shoulder, boned and rolled
20ml vegetable oil
40g carrot, roughly chopped
20g onion, roughly chopped
20g celery, roughly chopped
20g leek, roughly chopped
2 cloves garlic
1 sprig thyme
1 sprig rosemary
50ml white wine
2 litres brown veal stock
Salt and pepper
For the anchovy jus 1 smoked anchovy
20g butter
For the boulangère potatoes (Scale up quantities to suit batch size)
1 onion, very finely sliced
20g butter
400g peeled potatoes
100ml chicken stock
Salt and pepper
50g clarified butter for brushing
For the confit of tomato & courgette 4 plum tomatoes, skinned, halved & deseeded
1 courgette
1 sprig thyme
½ clove garlic, very finely sliced
2tbs olive oil
30g samphire
Method
For the lamb Sear the lamb on all sides in very hot oil. Once it's nicely browned, transfer it to a braising pan. Now fry all of the vegetables and garlic until golden in the pan you used to colour the lamb. Put with the lamb. Deglaze the frying pan with the white wine and add juice to the meat. Lastly, add the herbs and stock to the pan, boil, skim, season, cover with a lid and transfer to a low oven. Cook for 1½ to 2 hrs or until tender.
Allow to cool. Remove the meat from the stock and wrap tightly in film to form a sausage 5cm in diameter. Chill overnight.
For the anchovy jus Pass the cooking liquid through muslin. Reduce it to sauce consistency then remove from the heat, add the anchovy, infuse for 5 minutes then pass sauce through the muslin again. Whisk in 5g of butter per portion to finish the sauce.
For the boulangère potatoes Melt 20g of butter in a pan and add the onion, salt and pepper. Cook over a slow heat until golden brown and very soft. While warm flatten between sheets of greaseproof paper 40 x 10cm and refrigerate.
Slice the potatoes thinly. Do not wash them after they are sliced. Arrange half on a buttered and greaseproof-lined tray (40cm x 10cm). Season. Place a layer of onions (minus paper) on top. Cover with the rest of the potatoes. Pour over boiling stock. Season and brush with clarified butter. Bake in a fan-assisted oven at 180e_SDgrC until cooked and golden. Weight with a tray and refrigerate overnight.
Cut the potato into 9cm circles. Reheat to order at 180°C for 10 minutes.
For the confit of tomato & courgette Line a tray with tin foil, lightly grease with olive oil, then place the tomatoes on the tray, open side up. Place a garlic slice in each one, with 4 or 5 thyme leaves, and sprinkle with a little sea salt. Put in a warm place to dry for 12 hours, then when ready cut in half. Reheat in the oven to serve.
To finish Slice the courgette 3mm thick on the bias, pan fry in a little olive oil and seasoning until golden. Reheat the lamb in a little of the sauce in a pan with a tight fitting lid.
Just before serving cook the samphire for 30 seconds in salted boiling water, drain and roll in a little olive oil and seasoning.
Place a hot circle of potato in the centre of the plate, then place alternate tomato and courgette around them. Place the lamb on top of the potato. Spoon the sauce around then scatter the samphire over the top.
