• 400g loin of lamb trimmed and cut into 4 portions (with bones)
  • 500g lamb shoulder
  • 500g fresh broad beans
  • 1 litre light chicken stock
  • Large glass white wine
  • 300g spring greens
  • 2 onions
  • 2 carrots
  • 1 leek
  • 2 sticks celery
  • 1 kg shallots
  • 2 tbsp sherry vinegar
  • 100ml double cream
  • 100g butter
  • Handful thyme
  • Handful rosemary
  • Dried brioche crumb
  • 100g rosemary


  1. Roast the lamb bones in a hot oven until dark brown
  2. Cut half the onions, carrot, leeks, celery, into rough dice and caramelise in a hot pan. Add the white wine and reduce until almost all gone. Add the lamb bones and just cover with chicken stock, simmer for 3-4 hours, or as long as possible, skimming any impurities from the top
  3. Pass the sauce off through a fine chinois, and then, reduce by 2/3 to the correct consistency
  4. Slow roast the lamb shoulder for 4-5 hours or until falling off the bone, once the meat is cool enough to handle, shred into small pieces and season
  5. Slice the shallots finely and slowly cook in a knob of butter, some of the picked thyme leaves and a pinch of salt until nicely caramelised. Add the sherry vinegar and reduce, then add the double cream and bring to the boil. Take off and blend to a smooth puree. You may need a little more cream to help it blend then pass through a fine chinois. Blend the dry crumbs with the rosemary and parmesan to a fine crumb.
  6. Remove the broad beans from their pods and blanch in boiling water for about 30 seconds then refresh in ice cold water, then remove their outer skins.
  7. Finely chop the rest of the carrot, onions, celery and leek and gently sweat without colour in a saucepan. Add the picked lamb shoulder, rest of the thyme leaves, broad beans and a little of the lamb sauce to moisten it slightly. Then place the mixture into a casserole dish and sprinkle with the brioche crumb. Bake in the oven at about 180c for 8-10 minutes just to crisp up the topping
  8. Dip the lamb loin in seasoned egg white, then in the crumb and fry gently in foaming butter for 2 minutes each side. Leave to rest
  9. Wilt the spring greens gently in butter and salt.
  10. To plate, swipe the shallot puree around the plate, place a pile of the spring greens in the centre, carve the lamb straight down the middle, and lay one piece on top of each other. Then just drizzle a little of the lamb sauce over and around and garnish with some garlic chives

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Many thanks to Peter Goodrum Photography for this wonderful image