Lenny Carr-Roberts' Slow Roasted Lamb with Seaweed Gnocchi - James Martin Chef

Ingredients

• 1kg joint of salt marsh lamb shoulder bone in (preferably blade
• side) normal lamb will
• suffice if salt marsh lamb unavailable
• 2 garlic cloves, sliced thinly
• 2 onions, thickly sliced
• 1 leek, roughly chopped seasoning
• 700g floury potatoes (cara/koffman roasters/king edwards)
• 200g plain flour
• 2 egg yolks
• 25g Cornish seaweed greens dried, chopped
• 40g Parmesan
• 1 good pinch salt
• 100 ml Anchovy sauce
• 400 ml chicken stock plus
• 200ml more for de-glaze
• 1 heaped tbsp cornflour
• Juice 1 lemon
• 1 small bunch mint, chopped
• 1 small bunch parsley, chopped
• 1 clove garlic, grated
• 25g butter
• Salt and pepper
• 1 banana shallot, grated
• Drained and rinsed small capers
• Parmesan crisps
• Baby mint leaves
• Crumbled Feta cheese
• Lemon zest