Recipe : Shoulder of Lamb served with a compote of garlic confit on toast

Mr. Greedy Cochon has once again been busy in the kitchen creating a brand new recipe. The shoulder of lamb is juicy and incredibly tender and the compote of garlic is deliciously floavoursome without being overpowering.

It's great as a dig-in, sharing king of dish, but it's also great for parties if you pre-make the little toasts and hand them out, although on second thoughts, with the amount of garlic that goes in, serve at your own peril.

Ingredients :

450g Shoulder of Lamb (deboned)
1 Onions
1 Fennel Bulb
500 ml of Ale
3 Garlic Bulbs
1 Loaf of Ciabatta
1 Packet of Fresh Spinach
100 ml Double Cream


Preparation method :


1. Peel the onion and slice it half along with the fenell. Lay the oignon and the fenel on the bottom of a casserole dish.

2. Place the meat on the onion and fenell and season it with salt, pepper and thyme and drizzle with olive oil.

3. Heat the oven to 220 C and put in the casserole dish.

4. After 25 minutes, pour the ale into the casserole dish. Cut the garlic bulbs in half and lay them on top of the meat. Reduce the oven to 140 C. Let it cook for two hours.

5. When the meat is cooked, prepare the garlic compote by mixing all the garlic cloves, one of the half onions, half a fennel and the cream.

6. Finely chop the meat, slice the bread and toast it.

7. Serve the meat together with the compote and the spinach on toast.