1 tbsp butter
250g/9oz oyster mushrooms, cleaned, chopped
125g/4½oz shiitake mushrooms, cleaned, rinsed thoroughly to remove any grit, chopped
20g/¾oz dried ceps, rinsed thoroughly, rehydrated in hot water
1 onion, peeled, finely chopped
small handful fresh flatleaf parsley
1 tsp red wine vinegar
1 tbsp vegetable oil
250g/9oz thin-cut streaky bacon rashers, rinds removed
1 whole lamb loin fillet, trimmed
sea salt and freshly ground black pepper
1-2 tbsp olive oil
2 x 4-rib racks of lamb, French trimmed, fat scored several times using a sharp knife
2 tbsp Dijon mustard
100g/3½oz white breadcrumbs
small handful chopped fresh parsley
small handful chopped fresh mint
1 tsp chopped fresh rosemary
1-2 tbsp vegetable oil
3 garlic cloves, peeled, crushed to a paste with the edge of a knife
salt and freshly ground black pepper
For the confit shoulder of lamb, preheat the oven to 150C/300F/Gas 2.
Heat the olive oil in a roasting tray over a medium to high heat. Season the lamb shoulder with salt and freshly ground black pepper. When the oil is smoking, add the seasoned lamb shoulder and cook for 1-2 minutes, on all sides, turning regularly, or until browned all over.
Add the garlic to the tray and sprinkle the chopped rosemary and anchovies over the browned lamb.
Add the white wine to the roasting tray, then cover the tray tightly with a double layer of aluminium foil. Transfer to the oven and roast for six hours, or until the meat is falling off the bone, checking the meat for tenderness every hour. (Add more liquid if the pan gets dry.)
When the meat has cooked, remove it from the roasting tray and set aside to rest (reserve any cooking liquid left in the roasting tray).
Remove the meat from the bone and shred finely using a fork. Set aside.
Strain the cooking liquid through a fine sieve into a clean pan. Add the port and bring the mixture to a simmer. Continue to simmer until the volume of liquid has reduced by half and the sauce has thickened. Whisk in the butter until it has melted and the sauce is glossy. Keep warm.
Place a 7.5cm/3in chefs' ring onto a baking tray and pack the shredded lamb shoulder meat into it. Carefully remove the chefs' ring and repeat the process six to eight times, until you have six to eight discs of shredded lamb shoulder on the baking tray. Just before serving, heat the lamb shoulder meat in the oven until warmed through.
For the lamb adobo, increase the oven temperature to 180C/350F/Gas 4.
Heat the butter in a pan over a medium heat. Add the fresh mushrooms and fry for 4-5 minutes, or until softened.
Transfer the cooked mushrooms to a blender.
Drain the dried ceps (reserve the liquid) and chop them finely. Add them to the blender, along with the chopped onion, chopped parsley, red wine vinegar and sugar. Blend to a smooth purée, adding a little of the reserved soaking water, as necessary, to loosen the mixture.
Heat the vegetable oil in the pan the mushrooms were cooked in. Return the mushroom mixture to the pan and fry for 2-3 minutes.
Lay a large sheet of cling film onto a work surface and lay the bacon rashers on top of it, side by side, slightly overlapping each other. Spread over a thin layer of the mushroom mixture to completely cover the bacon rashers.
Place the lamb loin on top of the bacon rashers, then wrap the bacon rashers tightly around the lamb loin until the ends are overlapping each other, using the cling film as a guide. Remove the cling film.
Transfer the bacon-wrapped lamb loin to a roasting tray and roast in the oven for 15-20 minutes (for rare), 20-25 minutes (for medium), or 25-30 minutes (for well-done). Keep the oven on at the same temperature.
When the meat is cooked to your liking, set aside to rest for 5-10 minutes.
Meanwhile, for the rack of lamb, heat a frying pan over a high heat. Add the rack of lamb, skin-side down, and fry for 5-6 minutes, or until the meat is browned all over and the fat is golden-brown.
Remove the rack of lamb from the pan and brush all over with Dijon mustard.
Meanwhile, mix together the breadcrumbs, parsley, mint, rosemary, garlic and 1-2 tablespoons of olive oil in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
Press the mixture onto rack of lamb until it covers the browned fat. Transfer to a roasting tray and roast in the oven for 20-25 minutes, or until the meat is cooked to your liking. Set aside to rest for 5-10 minutes.
Meanwhile, for the three-root vegetable purée, boil the celeriac, potatoes and Jerusalem artichokes in a pan of salted water, for 10-15 minutes, or until tender. Drain well.
Transfer the cooked vegetables to a food processor, add the cream and nutmeg and blend until smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
Just before serving, melt the butter in a saucepan over a medium heat. Add the three-root vegetable purée and stir until heated through.
For the buttered kale, cook the kale in a separate pan of boiling, salted water for 1-2 minutes, or until just tender. Drain well.
Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the blanched kale and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the three-root vegetable purée into a piping bag. Pipe concentric circles of the purée into the centre of each of six to eight serving plates. Carve the lamb adobo into six to eight slices and place one on top of each serving of purée. Spoon the buttered kale alongside. Carve the lamb rack into eight cutlets and place on on top of each serving of buttered kale. Place one disc of confit lamb shoulder onto each plate. Garnish with a sprig of rosemary. Drizzle over the sauce.
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