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