Slow cook recipe

Braised Shoulder of Dartmoor Lamb with Bubble and Squeak and Green Beans

Ingredients

Serves 8

• 2 ½ Kg Shoulder of Lamb
• ½ Bulb of Garlic
• 1 Onion
• 1 Leek
• 2 Carrots
• 1 Sprig of Rosemary
• 1 Pt Red Wine
• 3k Potatoes
• 1 Savoy Cabbage
• 250g Green Beans
• 100g Butter
• Milk

Method

1. Dice Onion, Leek, Carrots & place in a roasting tray with crushed Garlic, Rosemary, Red wine & place the Shoulder of Lamb on top. Put in a pre-heated oven for 3 ½ Hours at 170c.
2. Peel Potatoes & boil until soft, mash with a little Butter & Milk.
3. Sweat the Savoy Cabbage until soft & add to the Mashed Potatoes with a little more Butter & Salt & Pepper to season.
4. Fry the Potato & Cabbage in a little butter until crisp & golden. Blanch the Green Beans until soft.
5. When Lamb is cooked, slice and place on top of the Bubble & Squeak. Serve with the Fine Beans & spoon the pan juices over the top.