Smoked lamb shoulder by Simon Rogan

Smoked Lamb Shoulder

SERVES 6–8

Lamb shoulder
400g coarse sea salt
1 lamb shoulder (about 2.8–3kg)
100g soft light brown sugar
200g granulated sugar
20g garlic powder
50g smoked paprika
50g sweet paprika
6 star anise
1 tbsp yellow mustard seeds
1 tbsp juniper berries
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp coriander seeds

Runner beans
500g young, tender runner beans, such as Tenderstar
40g unsalted butter
salt, for seasoning

enough wood smoking chips to create an even layer in the baking tray
Lamb Jus (SEE RECIPE AT END OF MAIN RECIPE), to serve

Dissolve 300g of the salt in 1.5 litres of water in a large bowl. Submerge the lamb shoulder in the brine and put it in the fridge for 24 hours. The next day, rinse the shoulder under cold running water and pat it dry with kitchen paper. Mix the remaining ingredients together in a bowl, including the 100g salt, and rub into the shoulder.

Put the smoking chips in a nice even layer in a large roasting tin lined with foil. Sit a wire rack on top, one that is a similar size to the roasting tin, making sure the wire isn’t touching the chips. Put the shoulder on the rack and cover the entire rack and tin with a tent of foil, so no smoke escapes. Sit the tin on the hob over a low–medium heat for 10 minutes. Remove the covered tin from the heat and allow the shoulder to smoke in the foil tent for 30 minutes.

Preheat the oven to 150°C/130°C Fan/Gas Mark 2. Transfer the smoked lamb shoulder to a clean baking tray, place in the oven and cook for 4 hours until tender.

Top and tail the runner beans and remove the stringy sides. Bring a large saucepan of salted water to the boil, add the butter and cook the beans for 3 minutes. Drain.

Serve the lamb in the middle of the table with a jug of sauce for guests to help themselves and with the runner beans and confit potatoes in a large bowl alongside.

LAMB JUS

2 tbsp sunflower oil
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery sticks, roughly chopped
1 leek, roughly chopped
2 garlic cloves
1kg lamb bones
3 litres White Chicken Stock (RECIPE BELOW)

WHITE CHICKEN STOCK
3kg chicken wings

Roughly chop the chicken wings and put them in a large,heavy-based saucepan with 5 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 2–3 hours, skimming occasionally. Remove from the heat and leave to cool, the strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 3–4 days, or freeze and use within 3 months.

To make the lamb jus, warm the oil in a large, heavy-based saucepan over a low heat, add the vegetables and cook for 2–3 hours, stirring regularly, until completely soft and no moisture is left in the pan.

Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Put the lamb bones in a roasting tin and roast for 40 minutes, or until deeply golden. Add the bones to the pan with the vegetables, reserving the fat for the potatoes. Deglaze the roasting tin with 200ml water and add it to the pan. Cover with the chicken stock and bring to the boil over a high heat. Reduce the heat and simmer for 2 hours over a low heat, skimming it regularly. Strain through a fine sieve into another heavy-based saucepan then reduce the stock over a medium heat to a sauce consistency.

Cook more from this book
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Quince tart

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Rogan

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Andy Lynes

I'm a food and drink writer and author.

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