Shoulder Of Lamb | Sweetcorn Succotash | Creamed Polenta | Lemon Puree

Ingredients | Slow Cooked Shoulder Of Lamb

1½ kg lamb shoulder boneless

200g unsalted butter

10 pieces of lemon grass

3 onion (peeled and sliced)

2 cloves of garlic

½ bunch of rosemary

1btl sauternes

1liter of veal jus

1liter of chicken stock

Salt and Pepper

Ingredients | Sweet Corn Succotash

5 baby gems

400g frozen green peas

300g frozen baby onions

(cooked in butter with chicken stock)

400g frozen sweetcorn

150ml double cream

1 red chilli (de seeded and finely diced)

½ bunch fresh coriander (washed, picked and chopped)

Ingredients | Creamed Polenta

300g polenta

1 bunch of basil

4 garlic cloves

300ml chicken stock

300ml whipping cream

1 bay leaf

50g grated parmesan

100g unsalted butter

Basil leaves chopped

Salt and Pepper

Ingredients | Lemon Puree

10 lemon skins

150g sugar

300ml water

Sandy Bohm Shoulder Of Lamb

Method | Slow Cooked Shoulder Of Lamb

Season the shoulders and fold neatly into a square and place in individual vac bags with the rosemary, rose wine and stocks. Seal in the vac pack machine and place in a water bath in the oven at 79 c for 18 hours. In a heavy based sauce pan sweat the shallots until golden brown, add the port and reduce to a syrup. Add the stock bring to a gentle simmer and skim carefully. Reduce by half and add the lemongrass to infuse off the heat for 10 minutes. Strain through a fine mesh.

Remove from the bag and press under two chopping boards for 6 hrs. Reduce the stock down by half and pass through a fine mesh.

Cut the shoulders into 2 halves and slice into 8 even slices 5 mm thick. Place in a vac pac bag with 100 ml of sauce and seal.

Place in a water bath at 65 c for 15 mins. Remove carefully from the bag and place on the Staub serving dish. Reduce the sauce from the bag and glaze the meat.

Re-heat the sauce and finish with 100 g of ice cold butter & infuse with the remaining lemongrass before service. Adjust with a little lemon juice if required.

Sauté the seasoned lamb sweetbreads in 100 g of foaming butter until crisp, drain and serve on the side of the lamb.

Place the lemon puree in a ramekin. Serve the sauce in a sauce jug.

Method | Sweet Corn Succotash

Boil the cream, add the onions, peas, sweetcorn and the baby gems. Season and bring to the boil rapidly. Add the chillis and coriander. Place in a staub dish with a lid.

Method | Lemon Puree

Peel the lemons down to the flesh and dice evenly. Place in a pan of water and bring to a simmer for 10 mins. Drain and refresh in cold water. Repeat this process 10 times.

Place in the bar blender. Mix the sugar & water and bring to the boil. Place in the blender and puree until smooth.

Method| Creamed Polenta

In a heavy based sauce pan bring the stock and cream to the boil with the garlic, bay leaf & basil. Allow to infuse for 30 mins and strain into another pan and whisk in the polenta over a low heat cook out slowly for 1 hr topping up with a little water if it becomes too thick. Add the cheese, butter and basil to order. Make sure the polenta is Cooked and seasoned correctly. Place in a Staub with a lid.