Recipe of the week: Roast loin of Dorset lamb and braised shoulder ‘shepherd’s pie’

This delicious plateful of local Dorset lamb is a fine example of an English dish rejuvenated with a modern European twist. Lovingly braised shoulder gives the traditional shepherd’s pie an opulent twist, encased in a golden potato ring and topped with melt in the mouth potato foam. A generous portion of roasted lamb loin on a bed of savoy cabbage and drizzled with rosemary jus completes the plate.

Dorset lamb


1 x Isi Cream Whipper
Metal Rings
Butchers String
Mandolin (vegetable slicer)


Braised shoulder of lamb

1 lamb shoulder (de-boned and trimmed)
2 onions, 1 chopped and 1 finely diced
2 carrots, 1 chopped and 1 finely diced
3 garlic cloves
1 tbsp tomato purée
100ml tomato juice
200ml red wine
500ml lamb or chicken stock
½ celeriac, finely diced
1 swede, finely diced

Potato ring

2 large Maris Piper potatoes

Potato foam

300g potato purée
75g milk
100g cream
50g butter
Salt and freshly milled black pepper

Roast loin of lamb

2 200g lamb loins

Rosemary jus

2 sprigs rosemary finely chopped

Savoy cabbage

6 rashers streaky bacon, cut into lardons
½ onion, finely chopped
½ Savoy cabbage, shredded


For the ‘shepherd’s pie’

Season the lamb shoulder and sear in a hot frying pan. Place the lamb in a deep casserole dish. In the same frying pan add the chopped onions, carrots and garlic and cook for 3 minutes.

Add the tomato puree and cook for a further 2 minutes then adding the tomato juice, red wine and stock. Bring to the boil and pour over the shoulder.

Cover the dish and place in a slow oven (140°C) and braise for 5 to 6 hours until the shoulder is falling apart. Remove the shoulder, allow to cool a little and flake the meat or roughly chop.

Meanwhile, strain the cooking juice and reduce in a saucepan until well flavoured and sauce consistency.

In a clean saucepan cook the diced carrot, onion, celeriac and swede until soft (but not puréed). Add the diced shoulder and continue to cook on a low heat. Add a little of the sauce to bind the lamb and vegetables together. Save the rest of the sauce to one side.

For the potato ring

Thinly slice the potato lengthways with a mandolin.

Wrap a length of greaseproof paper around a metal ring and then carefully arrange the potato slices onto it, securing with a piece of string.

Deep fry until golden brown. As the potato cooks the ring and paper should fall away allowing the potato to cook evenly on both sides whilst maintaining its shape

Drain on a piece of kitchen towel.

For the potato foam

Gently heat up the potato purée with the milk, cream and butter. Season to taste. When the potato has the consistency of whipping cream place in a cream whipper and charge with the gas.

To serve

Season and sear the loins in a hot pan and roast for approx. 7 minutes, turning half way through the cooking. Remove from the oven and allow to rest.

In a hot pan add the bacon and chopped onion and cook until the onions are soft. Add the shredded cabbage and cook for a further 2 minutes.

Place the potato ring onto the plate and half fill with the shepherd’s pie (a ramekin can be used if the potato rings are not made)

Arrange the cabbage in front of the shepherd’s pie and place 3 slices of lamb on top. Finally place the potato foam on top of the shoulder mix. Add the chopped rosemary to the sauce and spoon a little of the jus around the lamb.

Thank you to Steve Titman, Executive Chef at the Summer Lodge Country House Hotel, Restaurant and Spa, Dorset, UK, for the recipe.

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