THE JOURNAL | FOOD & DRINK
Recipe: Slow Cooked Lamb Shoulder
Head Chef Richard Wilkins guides you through this simple spring dish. Perfect for Sunday lunches, celebratory suppers and long weekends.
Ingredients
For the lamb shoulder:
- 1 whole lamb shoulder
- 3 brown onions, finely sliced
- 1 bulb of garlic, cloves separated and peeled, most left whole but some sliced thickly for studding the lamb
- 1 jar of green olives
- 6 sprigs of rosemary, picked and finely chopped, saving some whole needles for studding the lamb
- 1 litre chicken stock
- A glug of olive oil
- Salt and black pepper
For the potatoes:
- 1kg Jersey Royal potatoes, washed and halved
- 50g butter
- Salt and black pepper
For the herby salad:
- 2 small heads of soft lettuce (butterhead or similar)
- 1 bag of rocket
- A generous handful of chopped fresh herbs such as chives, parsley and mint
Method
1. Start with the lamb shoulder. Remove from the fridge and place into a large baking tray to come up to room temperature. Preheat the oven to 150°C. Using a small, sharp knife, make 10-15 small, deep incisions all over the lamb leg. Push one or two slivers of garlic and some rosemary into each hole.
2. Meanwhile, in a medium saucepan, heat the olive oil and add the onions. Slowly cook, stirring occasionally until caramelised and golden brown - this should take about 20-30 minutes. Add the whole garlic cloves and chopped rosemary and cook for a further 5 minutes. Then add the chicken stock and bring to a boil, add the olives and season with salt and pepper. Set aside.
3. Season the lamb shoulder liberally all over with salt and pepper, and then pour over the onion and stock mixture. Cover the tray with foil and place in the oven for 4 hours.
4. Before the lamb is finished, put the Jersey Royals into a large saucepan and cover with water. Bring to a rolling boil, then turn the heat down a little, leaving the potatoes to bubble away for 10-15 minutes until tender.
5. Drain, then stir through butter and seasoning before transferring to a serving dish.
6. Prepare the salad with your favourite dressing. I prefer a classic French dressing for this recipe.
7. After 4 hours, test that the lamb is cooked by checking that the meat comes away easily from the bone. Once cooked, allow it to rest for 15 minutes before serving.
8. Place the salad and potatoes on the table, shred the lamb in front of your guests and let everyone dive in!
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“If you work Meunier well, it is a top-grade variety,” he asserts. “In a blind tasting, it’s very difficult to say it is 100 percent Meunier.” More provocatively, Benoît argues that Meunier is Champagne’s most authentic grape. “Chardonnay and Pinot Noir exist all over the world,” he says. “Meunier is truly a Champagne grape.”
As climate change accelerates, this intimacy with land and season is becoming not only philosophical but essential. Benoît has invested in agroforestry, planting trees among his vines to protect biodiversity and moderate heat. “If you don’t have good grapes, you have no wine,” he says. “Everything starts there.”
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About Victoria Daskal
Victoria Daskal is a wine writer, educator and consultant. Former Managing Editor of The World of Fine Wine, she contributes to leading publications such as the Financial Times and Decanter, judges international competitions, and teaches at WSET School London. She is passionate about curating tastings and cultural wine journeys, interpreting wine through history, culture and the arts.