Pot Roast Shoulder of Cornish Lamb, Potatoes Dauphinoise, Thyme Jus
Recipe by: Ryan Tomkins, Head Chef, The Brasserie at Roserrow.
“Simple, local, unpretentious food cooked well,” best describes the cuisine Ryan aims to produce. “The lamb is sourced from Button Farm, up the road, and many of the vegetables are grown a stone’s throw from here.” However the care in preparation shouldn’t be underestimated. This is a very popular signature dish for the winter that takes two days to prepare. It’s cut of lamb not commonly used, however after carefully marinating for around 24 hours and cooking for 7 hours; the resulting dish is elegant and very flavoursome. “Everybody loves it and it creates a fantastic reaction with our dinners.”
Ryan, who originally grew up in Cornwall, has 15 years experience as a chef from inside and outside the county winning many competitions including winning ‘Chef of the West’ in 2006. For the last two years Ryan was Head Chef at Viner’s near Summercourt (owned by Michelin starred chef Kevin Viner).
Roserrow’s Golf & Country Club is currently undergoing a real change and transformation in style and the aim is to turn the Brasserie restaurant into a fine dining destination choice in its own right. Ryan is keen for this new challenge. “It is far easier to take over as Head Chef where a restaurant has already an established name,” he says, “but to start with a blank canvass, working hard to achieve a new reputation for high quality dining, is an exciting opportunity for me.” Having already assembled a great team, many of whom he worked with before at Viner’s, and he aims to gain a couple of rosettes for this new restaurant in the next two to three years.
Ingredients: (Serves 8 ) Great for a Dinner Party, can be prepared in advance.
1 Shoulder of Lamb Boned and Rolled
3 Sticks Celery
1 Onion Peeled
6 Cloves Garlic
2 large Sprigs Thyme
1/2 Bottle Red Wine
pint lamb Stock
1 Table Spoon Tomato Puree
6-7 Medium sized Maris Piper Potatoes Peeled
1 ltr Double Cream
1 pt milk
Salt and Pepper
2 oz grated Parmesan
In a large frying pan seal the lamb for a minute or two to brown the outside.
In a sauce pan large enough to accommodate the lamb Shoulder brown the roughly chopped carrot, celery, garlic and onion.
Add the red wine to the browned vegetables and cook out for a couple of minutes, gently add the browned lamb shoulder, bay leaf, one sprig of thyme, rosemary and tomato puree, cover with the lamb stock bring up to the boil then turn down to a slow simmer for 5 – 6 hours. After, take from the heat and allow to cool in the stock.
For the Potatoes:
Bring the milk and cream to a gentle simmer with the remaining thyme and garlic and reduce by half, pass the cream through a sieve and set to one side.
Slice the potatoes thinly and layer in a oven dish, cover with the cream, cover with foil and bake for about half an hour, (always use the foil shiny side down to prevent it sticking to the potatoes) remove the foil add the grated parmesan and grate over a little nutmeg return to the oven until golden (and potatoes are soft when you push a knife through).
When the lamb is cooled removed from the stock, remove the outer layer of fat roll in cling film into a large sausage shape and leave in fridge over night to set.
Strain the remaining stock and reduce to create Jus.
When wanting to serve cut the lamb into desired portion sizes, cover with a little butter and reheat in the oven at 180c for about 10 minutes until soft to the touch.
For further information:
Roserrow Golf & Country Club, St Minver, Wadebridge, Cornwall, PL27 6QT
Tel: 01208 863000 www.roserrow.co.uk