A tasty and fresh dish served with an English feta, cucumber and mint salad
This is a twisted version of the traditional Easter lamb, created by Adam Smith, executive chef of Michelin-starred Woven by Adam Smith at Coworth Park in Berkshire. Served with a feta, cucumber, and mint salad, it’s a tasty and fresh recipe that brings spring flavours at Easter.
Ingredients: serves four
- 1 small lamb shoulder on the bone (around 1-1.2kg)
- 900g strong flour
- 30g rosemary
- 30g thyme
- 300g salt
- 9 egg whites
- 220g water
- 2 large cucumbers
- 1 bunch mint
- 250g English feta cheese
- 20 black olives
- 200g roasted almonds
- 100g toasted pine nuts
- 2 lemons
- 500g Greek yoghurt
- Good olive oil
- Smoked paprika
Method
- Pick all the leaves from the thyme and rosemary, place into a food processor with the salt and blitz until fine, and then add the flour and blitz for a further minute. Add the egg whites and slowly the water until a smooth paste forms.
- Remove from the food processor and kneed on the table, then rest in the fridge for 30min.
- After resting, roll the pastry until around 1cm thick, place the lamb shoulder onto of the pastry and wrap around ensuring there are NO holes or gaps in the pastry.
- Place on a baking tray and into the oven at 220oc for 20 min, then turn the oven down to 140oc and cook for 4 hours. Rest for 40min before serving.
- Slice the cucumber length ways about 3mm thick using a mandolin.
- Dice the cheese and chop the black olives.
- In a large bowl add the cucumber, diced feta cheese, almonds, pine nuts and black olives.
- Season with lemon juice and dress with olive oil. Tear the mint and mix in the salad.
- Serve the salad in a large bowl.
- Season the Greek yoghurt with salt, pepper, smoked paprika and zest and juice of a lemon.
- To serve, place the salad and yoghurt in the middle of the table, cut a lid in the top of the salt pastry and fork the meat from the bone.
Woven by Adam Smith, Cowarth Park, Blacknest Road, Ascot, Berkshire SL5 7SE; dorchestercollection.com
