Gwynedd Cook Off recipe ...


  • Ingredients for the confit shoulder of lamb

  • 3 tbsp olive oil

  • 1 small shoulder of lamb

  • Sea salt and ground black pepper

  • ½ head of garlic

  • 2 sprigs of rosemary

  • 3 chopped anchovies

  • 100ml white wine

  • splash of port

  • knob of butter

  • Ingredients for the Lamb Adobe

  • knob of butter

  • 250g oyster mushrooms, chopped

  • 125g shitake mushrooms, chopped

  • 20g dried ceps, rehydrated in hot water

  • 1 onion, peeled and finely chopped

  • small handful of flat-leaf parsley

  • 1tsp red wine vinegar

  • pinch of sugar

  • 250g thin streaky bacon, rind removed

  • 1 whole lamb loin fillet, trimmed

  • sea salt and freshly ground pepper

  • Ingredients for the crusted rack of lamb

  • olive oil

  • 1 rack of lamb, French trimmed

  • 2tbsp Dijon mustard

  • 100g white breadcrumbs

  • small handful parsley, chopped

  • small handful mint, chopped

  • 1tsp chopped rosemary

  • 3 cloves of garlic, peeled and crushed

  • salt and ground black pepper

  • Ingredients for the root vegetable mash

  • 500g celeriac, peeled and chopped

  • 500g potatoes, peeled and chopped

  • 500g Jerusalem artichokes, peeled and chopped

  • 3-4tbsp double cream

  • knob of butter

  • sea salt and pepper to taste

  • Ingredients for the kale

  • 200g kale, finely shredded

  • knob of butter

  • salt and pepper


  • Method for the confit shoulder of lamb:

  • 1.

    Pre-heat the oven to 150C/300F/Gas 2.

  • 2.

    To cook the shoulder of lamb, heat the olive oil in a roasting tray. Season the lamb shoulder and brown all over in the roasting tray. Add the garlic to the tray and scatter the lamb with the chopped rosemary and anchovies.

  • 3.

    Pour in the white wine and wrap the tray in a double layer of foil and roast in the oven for 6 hours.

  • 4.

    Remove the meat from the bone and shred using your fingers or a fork and set aside.

  • 5.

    Strain and transfer any cooking juices to a pan, along with a splash of port and reduce. Whisk in a knob of butter and heat gently to keep the sauce warm.

  • 6.

    Pack the shredded meat into suitable chef’s rings and place onto a baking tray. Just before serving warm through in the oven.

  • Method for the lamb adobe:

  • 1.

    Heat a knob of butter in a pan and sauté the mushrooms for a few minutes to soften. Remove from the heat and transfer to a blender.

  • 2.

    Drain the dried ceps (reserve the liquid) and finely chop, add to the blender with the mushrooms, along with the chopped onion, chopped parsley, red wine vinegar and sugar. Blend until smooth, adding any reserved mushroom liquid if required to loosen.

  • 3.

    Heat a drizzle of oil in a pan and sauté the mushroom mixture for a few minutes to soften.

  • 4.

    Place the bacon rashers on a chopping board lined with cling film, and using the back of a knife, stretch out the rashers so they become thinner.

  • 5.

    Place the rashers side by side, slightly overlapping each other, to form a sheet and spread over a thin layer of the mushroom mixture.

  • 6.

    Place the lamb loin on top and tightly wrap using the cling film as a guide. You can twist the ends to get a really tight and even shape.

  • 7.

    Remove the cling film and make sure the bacon rasher ends are tucked under.

  • 8.

    Transfer the lamb to a roasting tray and cook in the oven at 180C/350F/Gas 4 for 15-20 minutes for pink, 20 minutes for medium and 25 minutes for well down.

  • 9.

    Remove from the oven and allow to rest for 5-10 minutes.

  • Method for the rack of lamb:

  • 1.

    Preheat the oven to 180C/Gas 4.

  • 2.

    Score the fat with a knife and then brown in a hot pan for a few minutes.

  • 3.

    Remove from the heat and brush all over with Dijon mustard.

  • 4.

    Meanwhile, mix the breadcrumbs, chopped parsley, mint, rosemary, garlic, seasoning and a glug of olive oil together in a bowl to combine. Spoon the mixture on top of the lamb and press down carefully.

  • 5.

    Transfer to a roasting tray and cook for 20-25 minutes. Remove from the oven and allow to rest.

  • Method for the mash and kale:

  • 1.

    Boil the celeriac, potatoes and Jerusalem artichokes until soft. Make sure you chop them all to a similar size so they cook to similar timings. Boil until soft.

  • 2.

    Drain and then transfer the vegetables to a blender with the cream and seasoning, and blitz until smooth.

  • 3.

    Place in a pan with a touch of butter and allow to warm through.

  • 4.

    Blanch the kale in a pan of boiling salted water for 2 minutes.

  • 5.

    Drain and toss with a knob of butter and warm through before serving, season to taste.

  • To serve:

  • 1.

    To serve, spoon the vegetable puree into a piping bag and pipe onto serving plates.

  • 2.

    Carve the lamb loin into slices, and arrange on top of the puree.

  • 3.

    Spoon the kale alongside.

  • 4.

    Cut the lamb rack into cutlets and arrange on the kale.

  • 5.

    Finally, place the confit lamb shoulder on the plate, garnish with a rosemary sprig and pour the sauce over the confit to finish.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1906kj
  • Fat Total 153g
  • Saturated Fat 63g
  • Protein 62g
  • Carbohydrate 70g
  • Sugar 14g
  • Sodium 1909mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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