Shoulder of lamb with root vegetable hash and parsnip puree

I’ve wanted to try this recipe for a while, and finally got around to it on Sunday, but I exchanged the beef for lamb. For once I actually followed the recipes but I was slightly disappointed. I think I just require more flavours in my cooking to be satisfied. But on paper it is a good idea, so I am sure I will modify it and make it more flavoursome! Stay tuned… The lamb however was really good!

Shoulder of lamb with root vegetable hash and parsnip puree, 2 portions

Half shoulder of lamb

olive oil

salt & black pepper

1 packet fresh rosemary

3 small parsnips

butter, softened

cream

root vegetables (I chose potato, carrot, celeriac and swede)

rye bread

Rub the lamb in olive oil and season with salt and pepper. Make small cuts in the meat and stick the rosemary into the meat. Add some garlic too if you like, I had ran out. Place the meat in a oven dish and cover with tin foil, place in 180 C oven for about 2 hours. After 1,5 hours, start cooking the trimmings.

Crumble the bread onto a hot but dry pan and make it crispy (I think it will be nicer to fry it crispy in butter though), leave for now. Peel the parsnips and cut them into pieces, place in a pan and cover with water, cook until soft. Peel the vegetables and cut them into small cubes, feel free to chop an onion too, try it all in butter until soft, season with plenty of salt and perhaps some herbs. Drain the parsnips and mix with butter and cream, season. Take the meat out of the oven when it is ready, it should be very tender at the ends. Leave to rest in the tin foil for about 10 minutes until serving. Serve with the trimmings, and sprinkle the breadcrumbs over the puree.