To celebrate Bastille Day and the joys of summer dining, Sandy Jarvis – Head Chef and co-owner of Bavette, a much-loved neighbourhood bistro in Horsforth – shares one of his favourite seasonal recipes. Bavette is the creation of Sandy, formerly Head Chef at The Culpeper, and his husband Clément Cousin, a Sommelier and Restaurant Manager who previously worked at East London gems Brawn and The Buxton.
Braised Lamb Shoulder & Boulangère Potatoes
Whether hosting with friends or enjoying the perfect date night in the garden, we have the following dish to share with you.
Braised Lamb Shoulder & Boulangère Potatoes
Serves: 8
Ingredients for braised lamb shoulder:
● Whole shoulder
● 1 bottle of red wine
● 2ltr stock (beef/lamb/chicken)
● 1.5kg broad beans
Ingredients for salsa verde:
● 1 bunch basil
● 1 bunch tarragon
● 1 bunch mint
● 1 bunch flat-leaf parsley
● 6 salted anchovies
● 1 tbsp Dijon mustard
● 1 tbsp red wine vinegar
● 100ml extra virgin olive oil Ingredients for boulangère potatoes: (recipe for a 10cm diameter dish)
● 3 onions
● 3 sprigs thyme
● 3 potatoes (Desiree preferably)
● A couple of cubes of butter
● Splash stock (beef/lamb/chicken)
Steps for braised lamb shoulder:
1. Heat oven to 220c
2. Roast the lamb in the oven to get
a good colour for 10-20 mins
3. Bring wine and stock to a boil, and cover the lamb
4. Bring oven to 150c and cook for 4 hours
5. When the lamb has cooled, roll it into a large sausage shape in cling film. Allow to cool and set in the fridge
6. Reduce the braising liquor to a rich broth
7. Cut the lamb into discs 2 mm thick, remove the clingfilm, gently colour in the pan, reheat in the oven
8. Poach the pod broad beans, peas and/or other seasonal vegetables in broth until cooked
Steps for salsa verde:
1. Finely chop all herbs and anchovies and mix together
2. Add the mustard and olive oil
3. Add the vinegar, little by little, stirring and tasting as you go
4. Thinly slice onions, cook down slowly in veg oil until soft and gaining colour
5. Thinly slice potatoes on a mandolin
6. Put a layer of potatoes in a dish
7. Add a layer of onions
8. Repeat and then add the final layer of potatoes
9. Add butter and enough stock to just cover potatoes. Bake in a 150C oven for 45 mins
