1 x 2kg shoulder of lamb, butterflied (bones and trimmings reserved and chopped)
15g Maldon sea salt
1 bottle red wine
1 bulb garlic, crushed
Few sprigs rosemary and thyme
4 bay leaves, cut up
½ tsp freshly crushed black peppercorns
150ml olive oil
4 carrots, peeled and cut into 2cm pieces
1 bulb garlic, split in half
2 onions, peeled and cut into 2cm pieces
3 sticks celery, cut into 2cm pieces
4 bay leaves
15g thyme
4 tomatoes, cut into 2cm pieces
1 stock cube
Water, to cover
150g shallot, finely chopped
2 cloves garlic, finely chopped
100ml olive oil
4g salt
12 turns milled pepper
30g grated parmesan
200g pearl barley
650ml hot white chicken stock
150ml white wine
30g sour cream
12 basil leaves, cut into strips
Juice and fine zest of 1 lemon
12-15 garlic leaves, shredded
Season the butterflied lamb all over with Maldon salt.
Combine the marinade ingredients and marinate the lamb for 24 hours, turning halfway through.
Once marinated, air dry in the fridge on a cooling rack, uncovered, for a further 24 hours, reserving the marinade for the stock.
Have the wood-fired oven at around 450°C and place the heating stone in.
Roast the bones and lamb trimmings in a tray with olive oil for 15-20 minutes, or until starting to caramelise, at 180°C.
Add the garlic, celery and carrots, and cook for a further 10-15 minutes.
Add the onions, bay and thyme, and cook for a final 10-15 minutes.
Transfer to a tall pan with the tomatoes and reserved red wine, and reduce the wine by half.
Top up with cold water and the stock cube, bring to the boil, then reduce to a steady simmer for 45-60 minutes.
Pass through a fine sieve and set aside.
Rub both sides of the dried lamb with a little olive oil and season well.
Place the lamb skin-side down on a double sheet of foil, then carefully place in the centre of the stone.
Cook for 7-8 minutes, then turn the lamb over and cook for a further 5-6 minutes.
Allow to rest for 15 minutes before slicing thinly and serving with the reduced sauce.
Place a shallow pan over a low-medium heat and add the olive oil.
Add the shallots, salt, pepper and garlic, and cook with no colour for 2 minutes.
Add the pearl barley and cook for 1 minute.
Add the white wine and cook until absorbed, about a minute.
Slowly add the chicken stock to the barley, a little at a time, stirring every minute or so. This will take around 20-23 minutes, until the barley is almost cooked.
Once soft, add the cheese, sour cream, lemon juice and zest.
Stir through the basil and garlic leaves right at the end.
1 x 2kg shoulder of lamb, butterflied (bones and trimmings reserved and chopped)
15g Maldon sea salt
1 bottle red wine
1 bulb garlic, crushed
Few sprigs rosemary and thyme
4 bay leaves, cut up
½ tsp freshly crushed black peppercorns
150ml olive oil
4 carrots, peeled and cut into 2cm pieces
1 bulb garlic, split in half
2 onions, peeled and cut into 2cm pieces
3 sticks celery, cut into 2cm pieces
4 bay leaves
15g thyme
4 tomatoes, cut into 2cm pieces
1 stock cube
Water, to cover
150g shallot, finely chopped
2 cloves garlic, finely chopped
100ml olive oil
4g salt
12 turns milled pepper
30g grated parmesan
200g pearl barley
650ml hot white chicken stock
150ml white wine
30g sour cream
12 basil leaves, cut into strips
Juice and fine zest of 1 lemon
12-15 garlic leaves, shredded
Season the butterflied lamb all over with Maldon salt.
Combine the marinade ingredients and marinate the lamb for 24 hours, turning halfway through.
Once marinated, air dry in the fridge on a cooling rack, uncovered, for a further 24 hours, reserving the marinade for the stock.
Have the wood-fired oven at around 450°C and place the heating stone in.
Roast the bones and lamb trimmings in a tray with olive oil for 15-20 minutes, or until starting to caramelise, at 180°C.
Add the garlic, celery and carrots, and cook for a further 10-15 minutes.
Add the onions, bay and thyme, and cook for a final 10-15 minutes.
Transfer to a tall pan with the tomatoes and reserved red wine, and reduce the wine by half.
Top up with cold water and the stock cube, bring to the boil, then reduce to a steady simmer for 45-60 minutes.
Pass through a fine sieve and set aside.
Rub both sides of the dried lamb with a little olive oil and season well.
Place the lamb skin-side down on a double sheet of foil, then carefully place in the centre of the stone.
Cook for 7-8 minutes, then turn the lamb over and cook for a further 5-6 minutes.
Allow to rest for 15 minutes before slicing thinly and serving with the reduced sauce.
Place a shallow pan over a low-medium heat and add the olive oil.
Add the shallots, salt, pepper and garlic, and cook with no colour for 2 minutes.
Add the pearl barley and cook for 1 minute.
Add the white wine and cook until absorbed, about a minute.
Slowly add the chicken stock to the barley, a little at a time, stirring every minute or so. This will take around 20-23 minutes, until the barley is almost cooked.
Once soft, add the cheese, sour cream, lemon juice and zest.
Stir through the basil and garlic leaves right at the end.
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