Beef dripping roast potatoes
Try roasting your potatoes in hot beef dripping with garlic, rosemary, thyme and butter for company. This recipe comes from London's The Red Lion & Sun
Tarragon and anchovy-stuffed lamb shoulder with fennel and bone marrow crumble
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking time
- A little effort
- Serves 8
Skip to ingredients
- 8 slices white bread (about 250g)crusts removed and torn into chunks
- 75ml red wine vinegar
- small bunch of tarragonfinely chopped
- ½ small bunch of parsleyfinely chopped
- 2 tbsp caperschopped
- 4 anchoviesdrained and finely chopped
- ½ garlic clovecrushed
- 1 tbsp Dijon mustard
- 1.5kg boneless lamb shoulder
- 1 tbsp fennel seeds
- 1 tbsp olive oil
CRUMBLE
- 750g medium potatoespeeled and sliced
- 750g fennel bulbssliced, fronds reserved to serve
- handful of thymeleaves picked
- 4 bay leaves
- 2 large or 4 small marrow bone boats or canoes
- 500ml double cream
- 100g dried breadcrumbs
- 100g Old Winchester or parmesanfinely grated
Nutrition: per serving
- kcal921
- fat69.1g
- saturates35.2g
- carbs28.8g
- sugars4.1g
- fibre4.2g
- protein44.1g
- salt1.4g
Method
step 1
To make the stuffing, soak the bread in the vinegar for 30 mins until soft and spongy – you may need to add extra water depending on the type of bread.
step 2
Mix the tarragon, parsley, capers, anchovies and garlic in a bowl. Mix in the mustard and soaked bread, and season.
step 3
Lay the lamb shoulder open with the inside facing up. Sprinkle it generously with salt, pepper and the fennel seeds. Put the stuffing evenly along the centre of the length and roll it up tightly. Secure the roll with butcher’s string. Leave it to rest at room temperature while you make the crumble.
step 4
Put the potatoes into cold, seasoned water and bring to the boil. Drop in the fennel and cook for 3 mins until the vegetables are just cooked.
step 5
Heat the oven to 240C/220C fan/gas 9. Layer a 5cm-deep ovenproof dish with slices of fennel, potato and the herbs. Season every few layers.
step 6
Scoop out the bone marrow with a spoon into a bowl and break up into 1cm pieces. Pour the cream into the dish, then top with breadcrumbs, the bone marrow and cheese. Garnish with fennel fronds.
step 7
Put the lamb on a baking tray, season, rub with the olive oil and put into the hot oven. After 30 mins, or when the lamb is browned, turn down the heat to 200C/180C/gas 6 and put in the crumble. Roast for 45-55 mins (for medium-rare a meat thermometer should register 54C, for medium it should be 58C). Take out the lamb and rest under foil for 30 mins. The crumble is ready when it is bubbling and the top has browned.
