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Salt-baked Lamb Shoulder from Executive Chef Adam Smith of Michelin-starred Restaurant Coworth Park

Cook at Home

This delicious recipe for salt-baked lamb shoulder from Coworth Park’s Executive Chef, Adam Smith is accompanied by an English feta, cucumber and mint salad. Adam Smith is the creative force behind Michelin-starred Restaurant Coworth Park and The Barn.

Serves

4

Prep Time

60 mins

Cooking Time

4 hours

Ingredients

For the lamb

  • 1- 1.2kg lamb shoulder, on the bone
  • 900g strong flour
  • 30g rosemary
  • 30g thyme
  • 300g salt
  • 9 egg whites
  • 220g water

For the salad

  • 2 large cucumbers
  • 1 bunch of mint
  • 250g English feta cheese
  • 20 pitted black olives
  • 200g roasted almonds
  • 100g toasted pine nuts
  • 2 lemons
  • 500g Greek yoghurt
  • good olive oil
  • smoked paprika

Method

  • Pick all the leaves from the thyme and rosemary, place into a food processor with the salt and blitz until fine, then add the flour and blitz for a further minute. Slowly add the egg whites and water until a smooth paste forms.
  • Remove from the food processor, knead on the table, then rest in the fridge for 30 minutes.
  • After resting, roll the pastry until around 1cm thick, place the lamb shoulder onto of the pastry and wrap around ensuring there are NO holes or gaps in the pastry.
  • Place on a baking tray and into the oven at 220°C for 20 min, then turn the oven down to 140°C and cook for 4 hours. Rest for 40 mins before serving.
  • To prepare the salad, slice the cucumber length ways about 3mm thick using a mandolin.
  • Dice the cheese and chop the black olives.
  • In a large bowl add the cucumber, diced feta cheese, almonds, pine nuts and black olives.
  • Season with lemon juice and dress with olive oil. Tear the mint and mix in the salad.
  • Season the Greek yoghurt with salt, pepper, smoked paprika and zest and juice of a lemon.
  • To serve, place the bowls of salad and yoghurt in the middle of the table, cut a lid in the top of the salt pastry and fork the meat from the bone.

Coworth Park Hotel, Blacknest Road, Ascot, Berkshire, SL5 7AX

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