Stuffed cushion of lamb with red wine gravy

Serves 8

1.8kg boned lamb shoulder
300g granary bread
200g peas
1 bunch of fresh mint,
plus extra for garnish
1 egg
1 tbsp flour
1 clove garlic
1 tsp cumin
200g baby shallots
1 lemon
vegetable oil, to grease and rub
sea salt and black pepper

For the gravy
150ml red wine
2 tbsp cornflour
1 tsp honey
250ml vegetable stock

Remove the lamb shoulder from the fridge and bring up to room temperature. Rip
up the bread and place in a food processor, along with the peas, mint, egg, flour, garlic and cumin. Pulse until combined. Peel and trim the shallots and place in a large mixing bowl. Zest and juice the lemon into it. Transfer the pea mixture to the bowl and season.

Preheat the oven to 190°C/gas mark 5. Lay out the lamb shoulder, skin-side down, on a large sheet of tin foil double the size of the lamb. This helps manoeuvre the meat once it is stuffed. Pack the stuffing on top of it and fold the edges of the fat over it to enclose the stuffing. Take a piece of string, approximately 3 metres long, and slide it under the meat. Pull the ends of the string up and over the lamb, crossing them at the top. Hold the string in place while folding the foil over the meat, leaving the ends of the string unwrapped. This keeps the meat and stuffing together as it is turned over. Turn the meat over, unwrap the tin foil from underneath it. Repeat, tying the string at opposite angles, then folding the foil over the meat again. Repeat until the meat has been turned and the string crossed seven times in total. Knot the string and snip away the ends. Transfer to a greased tray, skin-side up, being careful to hold all the stuffing in. Rub with oil and season. Roast for 3 hrs until the skin is crispy and golden. Allow to rest for 20 mins.  

To make the gravy, collect the juices in a saucepan. Heat for 1 min and add the cornflour. Cook, stirring, for a further minute, then stir in the red wine and honey. Bring to the boil and simmer for 1 min, before mixing in the vegetable stock. Season and bring to the boil again, then simmer for 2 mins until thickened.

Cut away the string and discard, then slice the lamb. Serve with the gravy, garnishing the meat with the extra mint.

Other lamb feast recipes in our Spring 2016 issue:

Rack of lamb with basil gravy
Breast of lamb
Mixed steamed cabbage
Zesty layered potatoes
Roast asparagus and garlic
Lemon and raspberry meringue tart

For back issues click here, or to subscribe to LandScape click here.

Jugged rabbit

Serves 4
1 whole rabbit
1 large onion
50g butter
45g plain flour
500ml red wine
1 tbsp juniper berries
1 bay leaf
7g fresh thyme leaves

Preheat the oven to 180°C/gas mark 4. Chop the onion roughly, then heat half of the butter in a large saucepan and add the onion. Add a pinch of salt and sauté on a low heat for 10 mins, stirring occasionally. Transfer to a bowl and set aside. Remove the kidneys and liver from the rabbit and joint the meat into legs, thigh and loin, with the ribcage leftover. Place the ribcage in a pan of 300ml boiling water and simmer for 20 mins to make a stock.
Meanwhile, in a large bowl, coat the rabbit joints, kidneys and livers in the flour. Melt the remaining butter in the large saucepan and add the meat pieces, frying on both sides until golden. Add a quarter of the wine, then cook for 10 mins to reduce. Continue to add the remaining wine in similar batches, reducing down each time. Add half of the rabbit stock.
Crush the juniper berries and add to the pan, along with the bay and thyme leaves. Transfer to an ovenproof pot and cover with a lid. Cook in the oven for 2 hrs. Serve with crusty bread.

Other rabbit recipes in our Nov/Dec 2015 issue:

• Rabbit and chicken liver pate
• Rabbit puddings
• Rabbit with bacon and mustard
• Slow-cooked pulled rabbit

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Braised beef cheeks

Serves 4
1.5kg beef cheeks, trimmed
4 carrots
2 onions
4 tbsp rapeseed oil
4 cloves garlic
250ml red wine
250ml beef stock
6 sprigs parsley
6 sprigs thyme
4 bay leaves
salt and pepper

Cut the beef cheeks in half if large. Peel the carrots and cut into large chunks. Cut the onions into thick wedges. Heat half the oil in a large frying pan. Brown the beef cheeks on both sides, in batches if necessary. Transfer to an ovenproof casserole. Reduce the heat and add the remaining oil, carrot and onion to the pan. Cook over a low heat for5 mins until the veg begins to soften. Stir in the garlic cloves and cook for 1 min. Pour in the wine, stirring well to lift any pieces stuck to the base of the pan. Bring to the boil and allow to simmer for 5 mins to reduce slightly. Stir in the stock and return to the boil, then pour over the beef cheeks. Tie the parsley, thyme and bay leaves together and add to the casserole, tucking the bundle down into the juices. Season with salt and pepper. Cover and cook in a preheated oven at 150°C/gas mark 2 for approximately 5 hrs until the meat is very tender. Discard bay leaves and thyme, and serve.

Other beef cuts recipes in our Jan/Feb 2015 issue:

• Salt beef with beetroot relish
• Beef and anchovy casserole
• Oxtail stew
• Cranberry and Stilton stuffed fillet of beef
• Beef, beer and chestnut pie
• Silverside with fennel and garlic crust

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.