Lamb Shoulder and Cutlet recipe
600g Lamb shoulder
400g Lab cutlet
200g Frozen peas
200g baby beets
200ml red wine
60g pistachio nuts
Salt and pepper
Place the lamb shoulder in a roasting pan and with carrots, celery and onion. Pur in the red wine and top up with water until the shoulder is covered. Add parsley, thyme, garlic and peppercorns to the liquid. Cover the pan with tin foil and place in the oven pre heated to 160°C. Braise for 3-4 hours until the meat is falling off the bone. Remove the shoulder from the oven and let it cool down to room temperature in the liquid. Once cool, remove the shoulder from the liquid and remove the meat from the bone. Strain the liquid into a sauce pan and reduce on a low heat on the stove. Roll the shredded meat in cling film with a 4-5cm diameter.
Blanch the peas, boil the potatoes and roast the baby beats.
Blend the peas until smooth and pass through a fine sieve. Mash the potatoes and add the pea puree to the potato. Season with salt, white pepper and butter.
Clean the cutlet and seal off in a pan. Spread a little Dijon mustard on the one side and sprinkle with pistachio nuts. Cook until pink on the inside in an oven pre heated to 180°C.
Once the sauce has reduces enough, season and whisk is a little butter to taste.
Cut a 80-100g piece of the lamb shoulder. Keep the plastic on and seal off the two ends in a pan with butter until golden brown. Place in the oven with the cutlet to heat through. Remove the plastic by cutting down the side with a pair of scissors.
Heat the veg and mash and plate up along with the meat and sauce.