LAMB SHOULDER WITH APRICOT AND PISTACHIO STUFFING

Tarte Aux Pommes 'My Way'

Serves: 10

2.5kg boned shoulder of lamb
2 tbsp  olive oil
2 tbsp honey

Apricot and pistachio stuffing:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150g minced lamb
Salt and pepper
1 tsp ground cumin
1 tbsp fresh coriander, chopped
90g pistachio nuts, crushed
90g dried apricots ready to eat, chopped
1 egg, lightly whisked

Tarragon jus:
2 shallots, finely chopped
25ml olive oil
1 tsp dry white wine
1 tbsp veal stock made with a stock cube
10g tarragon, chopped

 This recipe can be found in our ‘Bon Appetit’ cookery book – The Great House in Lavenham 

Preheat the oven to 180°C, gas mark 4. Slash the flesh of the aubergines diagonally with a knife, 2cm deep. Put the sliced garlic cloves in the cuts, distributing them equally between the aubergine halves. You should have 8 garlic slices in each one. Mix the olive oil and balsamic vinegar and use to brush the flesh side of each aubergine. Put them in a baking dish and roast in the preheated oven, flesh side up, for about 30 minutes.

Cut each skinned tomato into quarters. Remove the pulp and seeds and then cut the tomato flesh into small cubes. Scatter the tomato over the roasted aubergines and sprinkle each one with Parmesan. Pop them back into the oven for another 3 minutes, until golden brown.

Arrange the aubergines on 4 serving plates and drizzle a little olive oil over the top.

Sprinkle sea salt crystals and freshly ground black pepper on top with chopped basil and serve immediately.

This recipe can be found in our new cookery book ‘Bon Appetit’ by Regis Crepy, chef proprietor at The Great House restaurant in Lavenham. Simple and delicious!