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

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.