Christmas dinner à la geek
Here's one we made earlier
You've got the gadgets – but what if you're sick to death of turkey? Fortunately for you, Michelin-starred chef Tom Aikens has shared this beautiful braised shoulder of lamb recipe with us. It'll go down a treat. Unless you burn it.
- 1 shoulder of lamb
- olive oil
- 8 medium onions
- 8 sprigs of fresh thyme
- 2 bulbs of garlic
- 250ml balsamic vinegar
- 1kg large white potatoes, peeled
- 2L water
- 400ml milk
- 350g butter
Recipe serves 4
Cooking time 7 hours
- Preheat the oven to 180ºC/gas mark 4. Rub the shoulder of lamb with olive oil, seasoning it with salt and pepper. Place a little more olive oil into the bottom of a large casserole pot with the onions and sit the lamb on top. Place in the oven for 15-20 minutes or until the lamb and onions have coloured. Remove the pot from the oven.
- Turn the oven down to 110ºC. Add eight sprigs of thyme and the garlic to the dish, cover and return to the oven for about 5 hours. Remove the garlic and onions from the pot, keeping them aside. Add balsamic vinegar, remove the lid and continue to cook for a further 1.5 hours, basting the shoulder in the juices every 20 minutes.
- Between bastings, prepare the mash. Cut the potatoes into 2in pieces and rinse in cold water. Bring to a slow simmer for 25-35 minutes until tender and drain. Place the potatoes into a mouli with the butter and grind into a bowl. Put the mixture back into the pan, add pepper and warm milk, and stir until smooth. Keep warm while you finish the lamb.
- Transfer the casserole to the hob, over a low heat to reduce excess liquid. Use the liquid to baste the lamb as it reduces. Return onions and garlic to the pan.
Tom is an ambassador for the launch of Electrolux Grand Cuisine, the first professional cooking system tailored to and designed for the home.