300 gms boneless lamb shoulder

    2 tbsp French mustard

    1 sprig fresh thyme

    4 pieces garlic cloves

    50 ml olive oil

    1 tbsp chopped shallots

    1 tbsp chopped celery stick

    300 ml beef stock

    1 tsp chopped parsley

    150 gms shortcrust pastry

    3 pieces cleaned and bone-trimmed fresh lamb racks

    3 pieces peeled carrots

    100 ml unsweetened red grape juice

    3 pcs peeled medium sizes turnips                            

    12 pieces trimmed green asparagus

    Mashed potatoes, to serve

    Salt and pepper, to taste

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Ingredient Substitution Guide


1. Season the shoulder with salt and pepper, brush with French mustard and marinate with crushed garlic cloves and fresh thyme.

2. Roast in a 120C oven for 1 hour.

3. Take out, allow to cool down, then break down into small pieces.

4. In a small saucepan heat some olive oil, sweat the chopped shallot and celery and cook until soft. Add the cooked lamb shoulder and sweat for another 2 minutes, add some beef stock and cook to reduce completely. Cool down, season with salt, pepper and chopped parsley.

5. Open the shortcrust pastry on a floured top to a 2 mm thickness, grease 6 small pie moulds with some melted butter, cover the base with the short pastry, then add the lamb shoulder mix and form a dome shape on top. Cover with another piece of short pastry, brush with some egg wash and keep chilled.

6. To serve put the pies in a 185C oven and cook for about 30 minutes till golden brown.

7. In a thick-bottomed sauté pan heat some oil, season the trimmed lamb racks and sear all racks on all sides till brown on all sides.

8. Transfer to a roasting tray and cook in a hot oven 175C for 8-10 minutes (depending on the degree of cooking needed).

9. Take out and allow to rest for 5 minutes before carving.

10. Add the juice to the pan where the racks have been seared and reduce by half, add the beef stock and simmer till thick, pass through a fine sieve and set aside.

11. Cut the peeled carrots and turnips into neat small sizes, season with some salt, pepper and thyme and roast till soft. Boil the green asparagus for 3 minutes, then season with salt and pepper.

12. To serve heat the mash potato and serve it on one side of the plate, carve the cooked lamb racks into 3 pieces and lay them on the potato, remove the pie from mould and serve on the other side of plate together with the carrots, turnips and asparagus - finishing up with the reduced lamb sauce.

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