1 shoulder of lamb roll, approximately 1.5 kg (3 lb)
1 tbsp (1/2 oz) butter
2 tsp cooking oil
1 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) meat stock
3/4 cup (6 fl oz) 180 mldry white wine
3 large leeks, cut into 10 cm (4 inch) lengths
1 tbsp (1/2 oz) butter
2 tsp cooking oil
1 tsp salt
freshly ground black pepper to taste
125 ml (4 fl oz) meat stock
3/4 cup (6 fl oz) 180 mldry white wine
3 large leeks, cut into 10 cm (4 inch) lengths
for the sauce
1/8 cup (30 g) 6 teaspoons butter
1 tbsp (15 g) flour
1 cup (8 fl oz) 250 ml single cream
1 tbsp Pommery mustard
1/2 tsp salt
freshly gound black pepper to taste
4 slices pastrami (approximately 90 g) 3oz, coarsely chopped
1 tbsp (15 g) flour
1 cup (8 fl oz) 250 ml single cream
1 tbsp Pommery mustard
1/2 tsp salt
freshly gound black pepper to taste
4 slices pastrami (approximately 90 g) 3oz, coarsely chopped
method
1. Brown meat in heated butter and cooking oil in a heavy-based saucepan. Season with salt and pepper and add heated stock and wine.
2. Place meat in a casserole and bake at 160°C (325°F) gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
3. Add leeks 30 minutes before end of cooking time. Remove meat and leeks from casserole and keep warm.
4. To prepare the sauce, make a paste from the butter and flour and stir into liquid remaining in casserole.
5. When thick and smooth, stir in cream, seasoning and pastrami and heat through.
6. Carve the meat into thin slices and serve with the sauce and leeks.
2. Place meat in a casserole and bake at 160°C (325°F) gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
3. Add leeks 30 minutes before end of cooking time. Remove meat and leeks from casserole and keep warm.
4. To prepare the sauce, make a paste from the butter and flour and stir into liquid remaining in casserole.
5. When thick and smooth, stir in cream, seasoning and pastrami and heat through.
6. Carve the meat into thin slices and serve with the sauce and leeks.
serving amount
serves 6
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