Colin Fassnidge's Slow-cooked Roast Lamb Shoulder with Colcannon

20 February 2020 Colin Fassnidge

Colin Fassnidge's Slow-cooked Roast Lamb Shoulder with Colcannon

Photo by Random House

Ingredients

Serves 10
Splash of olive oil
2 lamb shoulders oyster cut, bone in
2 carrots, peeled and roughly chopped
1 brown onion, peeled and roughly chopped
½ bunch rosemary
½ bunch thyme
1 tsp fennel seeds
1 tsp coriander seeds
2 star anise
200ml white wine
2L chicken stock
Green Sauce
2 bunches flat-leaf parsley
1 bunch basil
1 bunch mint
1 clove garlic
2 small fillet anchovies
100ml sherry vinegar
100ml olive oil
50g cornichons
50g capers
1 tablespoon mustard
Salt
Colcannon
Rock salt (to bake on)
5 desiree potatoes, whole and unpeeled
100g butter, unsalted
200ml hot milk
1 bunch flat-leaf parsley
2 small spring onions, finely sliced
Salt
Splash of olive oil

Method

Preheat the oven to 90°C. Heat the oil in a large frying pan over high heat and seal the lamb shoulders on each side until nicely browned. Place into an ovenproof dish with the vegetables, herbs, spices and wine, and pour enough stock so the meat is covered. Cover with a lid and cook for 12 hours. Remove from the oven and set aside to rest.

To make the green sauce combine all the ingredients in a blender and blend until smooth.

To make the colcannon, preheat the oven to 200°C. Cover a baking tray with rock salt and place the potatoes on top. Bake for 1 hour or until tender when pierced with a skewer. While still hot, scoop out the flesh and pass through a mouli, ricer or fine sieve. Place into a saucepan over low heat and add the butter and hot milk. Stir until smooth, then mix in parsley and spring onions. Season with salt and dress with olive oil. A salad is optional.

Colin says…

Slow-cooked roast lamb shoulder and colcannon reminds me of my childhood, growing up with my brother Andrew, our mum Colette and dad Tony in cold and wet Dublin. I remember walking home from school and opening the front door and the smell of the lamb cooking would hit you. It was like a big warm hug.

Being Irish, every mealtime we had four different types of potatoes! There have been many wars fought over the recipe for colcannon. Northern Ireland have their version and we have our version and ours is better!

Mum was the main cook in our house but Dad also had two dedicated days – on Wednesday he would cook one of his favourites, Tony’s Famous Fried Onion Rings. Sundays he’d cook a roast. The preparation would start on Saturday night when he would soak his dried peas to make mushy peas to go with the roast potatoes.

It was a house built on cooking; food was not just fuel, it was a major part of our day. My mother always took to the preparation with a joyful spirit. She loved to cook and that really was the start of my culinary journey, being inspired by Mum and trying to recreate the meals she cooked. I would sometimes cook for everyone but then I was banned from the kitchen because I left too many dishes. Chefs are not known for washing up!
I started cooking at home when I was young and went on to work for the best chefs in the world where I learned the rigours of cooking. But when you get older you always come back to where you started.

I often cook lamb and colcannon for my wife and two daughters at home. It’s a staple at our dinner table. Most of our dinners are based around what I can cook in a pot and serve at the table. It’s good because there isn’t any washing up! If there are any leftovers we can make a pie, so it is the meal that keeps on giving. Nowadays I would happily eat the lamb with a salad as I’m getting older and watching my weight.

My Kitchen Rules is on Channel 7.
Photo by Random House.

First published in Ed #605

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