We are frequently getting asked 'How does the Chef cook that beautiful dish' and similar questions so we have started putting some of Luis's most popular recipes up on this page!
Now we have tried to keep it easy but if you have any problems, just emil us at firstname.lastname@example.org and we'll get Luis to explain in detail.
Of course, Luis says that it's not a fixed recipe! He doesn't like to claim a recipe as his, as he may do a similar dish next week, with different spices, garnishes etc - it depends what is fresh & seasonal.
So, we are only going to claim this as The Gables Weekly Recipe!
Slow Cooked Irish Lamb Shoulder
1 Medium sized Shoulder of Irish Lamb
12 slices of Smoked Pancetta
1 Kilo New Irish Potatoes
400g Irish Carrots
500g Button Muishrooms
Rosemary, Thyme, Garlic & Cumin Seeds
Salt & Pepper (cracked)
Marinade the Irish Lamb Shoulder (on the bone) with Garlic, Thyme, Rosemary, Salt & Pepper for 24 hours
Slow Roast in the oven for 7/8 hours at 140 degrees and then rest for 4 hours
Debone and just keep the Lean Meat
Wrap the meat in Smoked Pancetta, and then wrap the whole bundle in clingfilm, resting for 8 hours
Roast some Potatoes, Button Mushrooms, Onions, Carrots with Cumin seeds, Thyme, Rosemary and some butter for 40/50 min in oven (pre-heated to 180C)
Fill a pot with water, bring to the boil, reduce the heat slightly and put your Lamb (wrapped with Pancetta, in cling film) in the pot for 6 minutes
Remove Lamb from pot, remove Cling film and add Lamb (& Pancetta) to the roast vegetables for their last 10 minutes of cooking
Partner with a nice red wine from McCabes Wines - Vacqueyras, Rioja (but not too oaked), Ribera etc
Most importantly, find someone to share with!