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Roast Loin and Braised Shoulder of Salt Marsh Lamb with Caper Jus

Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.

DinnerLambMeatGourmetRoot Vegetables
Estimated Nutrition
Calories
1962.6
kcal / serving
7850.5 kcal total
Carbs
95.1g
per serving
380.4 g total
Fat
105.2g
per serving
420.8 g total
Protein
136.3g
per serving
545.2 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Capers
Drained
LegumesPulses
200
g
Broad Beans
Liquids
250
ml
White Wine
2
l
Chicken Stock
2
l
Veal Stock
Or substitute with chicken or beef stock
Meat
2
kg
Lamb Shoulder
Saltmarsh lamb
1
piece
Lamb Loin
Best end salt marsh lamb, approx 7 cutlets
NutsSeeds
1
sprig
Rosemary
1
sprig
Rosemary
Leaves chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
OilsFats
15
ml
Olive Oil
For searing
15
ml
Vegetable Oil
For searing
Vegetables
1
piece
Onion
Large, chopped
1
piece
Carrot
Large, chopped
2
kg
Desiree Potatoes
Peeled and finely sliced
12
piece
Baby Carrots
12
piece
Baby Leeks
200
g
Girolle Mushrooms

Method

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