We are celebrating the best bits about booking a self catered chalet with a compilation of recipes from Morzine locals. This one has the wow factor and is from one of our recommended private chefs; Sherif Gergis. Put this on before you go skiing and come home to a wonderful smell and lamb that falls off the bone!
Ingredients: (Feeds 4-6 people)
1 whole shoulder of lamb on the bone around 2.5 kg
1.5 kg waxy potatoes sliced around 3/4” thick
3 large onions sliced thinly
4 anchovy fillets
3 cloves of garlic peeled and crushed
Good pinch of fresh thyme roughly chopped
100 mls dark soy sauce
100 mls honey
2 table spoons smoked paprika
750 mls chicken stock (or water)
1kg of mixed winter root vegetables -Carrots, Beetroot, Squash, cut into large chunks/pieces
100g softened butter
Toss the winter vegetables in a little olive oil and salt and place in a roasting tray. Refrigerate until required. In a small bowl, mix together the honey, soy sauce and smoked paprika. Cover with cling film and refrigerate. Toss together the potatoes, onion and thyme with a good pinch of salt and the softened butter. Place in the base of a casserole dish. Mix the anchovy and garlic with a little olive oil and salt to make a paste and spread this generously over the lamb. Pour the chicken stock over the potatoes and place the lamb on top. Wet a piece of parchment paper and cover the lamb with it tucking it in like a blanket. Cover again with a lid or baking foil and place in an oven at 130 degrees C for anywhere between 4 and 10 hours.
When ready to serve, remove the lamb from the oven, increase the temperature to 220 degrees and pop the vegetables in to roast for 30 mins. Remove the lid and the parchment paper and pour the soy sauce, honey and smoked paprika glaze over the lamb. Sprinkle with sea salt and return to the hot oven until the skin of the lamb is browned and the glaze has taken on some colour. Cover loosely with foil and leave to rest in a warm place while the vegetables finish cooking.
To serve arrange the roasted vegetables over the lamb and place the whole pot in the middle of the table for everyone to help themselves.