British lamb shoulder with Kasteel Donker
Today we’re cooking with beer with Master Chef Daniel Molmans, preparing a British lamb shoulder, served with endive braised in Kasteel Donker.
- 2 hours
- Culinary
- Lamb
2 hours 25 min Check out the cooking video
Ingredients Serves 4
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. 
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 endive heads, 50 g brown sugar and a dash of Kasteel Donker
Cook the endive in a pan with butter and lightly caramelise using brown sugar. Deglaze with Kasteel Donker and set the jus aside for the sauce. 
Cook the endive in a pan with butter and lightly caramelise using brown sugar. Deglaze with Kasteel Donker and set the jus aside for the sauce.
3 Celeriac, 250 ml milk
Peel the celeriac, then julienne and cook in water with a little milk. Make a smooth puree from part of the cooked celeriac. Cut the remaining celeriac into cubes and set aside for the dressing. Make 4 cubes of celeriac per person. 
Peel the celeriac, then julienne and cook in water with a little milk. Make a smooth puree from part of the cooked celeriac. Cut the remaining celeriac into 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. 
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.
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. 
Where to buy
In-store
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