Lenny Carr-Roberts' Slow Roasted Lamb with Seaweed Gnocchi

Name: Lenny Carr-Roberts' Slow Roasted Lamb with Seaweed Gnocchi
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; 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; pepper; 1 banana shallot, grated; Drained and rinsed small capers; Parmesan crisps; Baby mint leaves; Crumbled Feta cheese; Lemon zest

www.jamesmartinchef.co.uk

Ingredients - 1kg joint of salt marsh lamb shoulder bone in (preferably blade - side) normal lamb will - suffice if salt marsh lamb unavailable - 2 garlic

View full recipe on www.jamesmartinchef.co.uk

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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
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
pepper
1 banana shallot, grated
Drained and rinsed small capers
Parmesan crisps
Baby mint leaves
Crumbled Feta cheese
Lemon zest