Easter recipe: Adam Smith’s salt baked lamb shoulder 

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

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up