British lamb shoulder with Kasteel Donker

Today we’re cooking with beer with master chef Daniel Molmans. He’s making British lamb shoulder and endive braised in Kasteel Donker.

2 hours
Culinary
Lamb

2 hours 25 min Watch the cooking video

Ingredients For 4 people

33 cl Kasteel Donker 1 ‘British Lamb Quality’ lamb shoulder 4 heads of endive 12 sprouts 1 celeriac 250 ml milk 250 g soft farm butter 50 g brown sugar Black pepper Bay Salt Thyme

1 Lamb shoulder, salt, black pepper, thyme, bay

Preheat the oven to 180 °C. Debone the lamb shoulder, season with salt, pepper, thyme and bay, and tie up if necessary. Roast the meat in the oven for 1 hour at 180°C.

2 4 heads of endive, 50 g brown sugar, and a dash of Kasteel Donker

Cook the endive in a pan with butter and caramelise slightly with brown sugar. Deglaze with Kasteel Donker and set the jus aside for the sauce.

3 Celeriac, 250 ml milk

Peel the celeriac. Julienne and cook in water with a little milk. Make a smooth puree from part of the cooked celeriac. Cut the remaining celeriac in cubes and set aside for the dressing. Make 4 cubes of celeriac per person.

4 12 sprouts

Cook the sprouts in water, allow to cool and cut in half. Set the sprouts aside to serve.

5 Remove the lamb shoulder from the oven and wrap in aluminium foil for 10 minutes. Cut into 4 portions.

6 Remaining Kasteel Donker, 250 g farm butter

Reduce the endive jus with Kasteel Donker and finish with a knob of farm butter.

7 Pipe four swirls of celeriac puree per plate and add the sprouts on top. Place the braised endive in the middle and arrange 4 celeriac cubes on either side. Colour with a blowtorch.

8 Place the meat on top of the endive, pour over the sauce and decorate with the celeriac crisps.

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