0kg added
0kg in trolley
Quantity of Echalion Shallots in trolley 0kg
Echalion Shallots
Item price
£3.50Price per unit
per kgA recipe inspired by chef Valentine Warner's visit to Norway's Lofoten Islands where ingredients found living close together in nature often work together well on a plate.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 190ºC, gas mark 5. Drop the shallots into the bottom of a roasting tin. Very lightly score the lamb through the fat. Lay the lamb fat-side down on top of the shallots and rub ½ the salt and seaweed flakes onto one side of it. Season with ground black pepper. Turn the lamb over and repeat. Pour the white wine into the roasting tray around the lamb and add the juniper berries, then seal the tray with a double layer of tin foil and roast for 2 hours, or until the meat is totally tender to the point of a knife.
Turn the oven off and heat the grill to high (or turn the oven up to high if you don’t have a big enough grill). Strain the meat juices through a sieve into a small saucepan. Spoon off any excess fat. Grill the meat fat-side up until browned and crisp (about 15-20 minutes). Lift the lamb onto a plate or board to rest for 10 minutes before carving. Meanwhile, boil the juices, reducing until strong and rich, then season. Serve the lamb with the jus, plus some boiled potatoes coated in butter and parsley and seasonal vegetables, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,030kJ/ 488kcals |
---|---|
Fat | 30g |
Saturated Fat | 14g |
Carbohydrates | 1.5g |
Sugars | 1.2g |
Fibre | 5.6g |
Protein | 40g |
Salt | 2.3g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0kg added
0kg in trolley
Quantity of Echalion Shallots in trolley 0kg
Item price
£3.50Price per unit
per kg0 added
0 in trolley
Quantity of Waitrose British Lamb Whole Shoulder in trolley 0
Item price
£21.40 each est.Price per unit
£12.00/kg0 added
0 in trolley
Quantity of Cornish Sea Salt Co. Sea Salt Flakes in trolley 0
Item price
£1.85Price per unit
£12.34/kg0 added
0 in trolley
Quantity of Cook's Ingredients Butternut Squash Slices in trolley 0
Item price
£1.70Price per unit
44.2p/100g0 added
0 in trolley
Quantity of Porcupine Ridge Sauvignon Blanc in trolley 0
Item price
£8.49Price per unit
£8.49/75cl0 added
0 in trolley
Quantity of Cooks' Ingredients Juniper Berries in trolley 0
Item price
£1.60Price per unit
64p/10g