Ingredients
- 400g piece of lamb shoulder, off the bone
- 50ml chicken stock
- Sea salt
- 1tbs vegetable oil
- 30g butter
- 230g fresh gnocchi
- 1tbs vegetable oil
- 150ml white wine
- 150ml chicken stock
- 30g butter
- Juice and zest of one lemon
- 30g crème fraîche
- 1tbs capers
- Picked parsley leaves, for garnish
- Dill fronds, for garnish
- 1 red onion, peeled and thinly sliced
- Sea salt and pepper
- Preheat the oven to 150 degrees. Place the piece of lamb shoulder in the centre of two large sheets of tinfoil on a tray. Spoon the chicken stock over the lamb, season with salt, then wrap in the tin foil. Place the tray in the oven and cook for 2½ hours at 150 degrees.
- Remove from the oven and allow the lamb to rest for 20 minutes. Carefully unwrap, remove the lamb and place on a chopping board, then pour all the juices into a jug or bowl. Slice the lamb into pieces about 2cm thick. Heat a nonstick frying pan and add some oil. Fry the lamb pieces over a medium heat for two to three minutes each side until browned, then lower the heat and add in the kept juices and the butter. Allow to simmer over a low heat to reduce to a glaze, basting the lamb in the juices as it thickens, then remove from the heat.
- Bring a large pot of salted water to the boil and add the gnocchi. Blanch for two minutes, then strain. Heat a nonstick pan and add a drizzle of vegetable oil. Add the strained gnocchi and fry for a minute over a medium-high heat, stirring occasionally, until beginning to colour, then add the white wine. When the white wine has reduced by half, add the chicken stock and butter. Cook on a high heat until the liquid has reduced by half and thickened to a glaze, then remove from the heat and stir through the lemon juice, lemon zest and crème fraîche.
- Spoon the gnocchi into bowls and add some lamb pieces. Top with some capers, parsley, dill and red onion slices. Finish with a drizzle of the lamb glaze and some black pepper.
