Lamb Shoulder and Feta Dauphinoise Potatoes

RECIPE

LAMB SHOULDER AND FETA DAUPHINOISE POTATOES

Serves: 4-6

Prep Time: 45 Minutes

Cook Time: 5 Hours

INGREDIENTS

500g lamb shoulder

1 carrot, diced

1 onion, diced

3 garlic cloves

1 ltr chicken stock

800g Maris Piper potatoes, peeled and sliced

500ml double cream

1tbsp plain flour

4 garlic cloves, crushed

1tsp salt

1tsp freshly ground pepper

200g feta cheese, crumbled

To Garnish

Rosemary, chopped

Mint, chopped

METHOD

1. Preheat the oven to 160°c/140°c Fan/230°F/Gas Mark 3.

2. Place the lamb shoulder into a 20cm oven-proof dish with the carrot, onion and garlic cloves. Pour over the chicken stock and then slowly braise in the oven for 3 hours, turning the meat every 30 minutes. Once cooked, remove from the oven and allow to cool in the dish. 

3. Shred the lamb once it's cool enough to handle, mix with 1 ladle of stock from the dish and keep to one side.

4. Place the sliced potatoes, double cream, plain flour, garlic, salt and pepper in a bowl.

5. Mix well and then place a third of the potatoes into a 20cm oven-proof dish, top with half of the lamb mix and a third of the cheese.

6. Repeat the process and then finish with the last of the potatoes.

7. You will still have some feta cheese left which we will add to the top when almost fully cooked.

8. Bake the dauphinoise in the oven for 45 minutes then add the remaining feta and cook for a further 15 minutes.

9. Garnish with chopped rosemary and mint and serve with salad.

CHEF'S TIP

To make canapés with any leftover dauphinoise, chop the leftover potato and lamb into small pieces, roll out some filo pastry to make small lamb filo rolls. Bake in a hot oven or air fryer and serve with a mint yoghurt dip.