British lamb shoulder with Kasteel Donker
Roasted lamb shoulder with caramelized endive, celeriac puree, and sprouts—served with a rich sauce. Perfect for special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vanhonsebrouck.be.
Cooking tools:
- Kitchen torch
- Piping bag
- Blender
- Kitchen scale
- Oven
- Roasting pan
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Plate
Ingredients
- Lamb shoulder
- salt
- black pepper
- thyme
- bay
- 4 heads of endive
- 50 g brown sugar
- a dash of Kasteel Donker
- Celeriac
- 250 ml milk
- 12 sprouts
- Remaining Kasteel Donker
- 250 g farm butter
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