British lamb shoulder with Kasteel Donker
British lamb shoulder with Kasteel Donker Today we’re cooking with beer with Master Chef Daniel Molmans, preparing a British lamb shoulder, served with endive
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:
- Blender
- Piping bag
- Kitchen torch
- Oven
- Roasting pan
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Butcher's twine
- Aluminum foil
- Measuring cup
- Spoon
Ingredients
- 33 cl Kasteel Donker
- 1 ‘British Lamb Quality’ lamb shoulder
- 4 endive heads
- 12 sprouts
- 1 celeriac
- 250 ml milk
- 250 g soft farm butter
- 50 g brown sugar
- Black pepper
- Bay
- Salt
- Thyme
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