The Goodwood Festival of Speed runs 26-28 June in 2015, and where better for a car enthusiast and chef to take up residence?
Bryn Williams of Odette’s is a genuine car fan, and absolutely loves the Festival of Speed. This year, he is heading up the Library Lawn, which is part of the fine dining hospitality, and will be bringing a touch of Odette’s to Goodwood serving up dishes influenced by his North London Restaurant.
“The Festival of Speed at Goodwood is one of my favourite events. I will be cooking lots of food with amazing ingredients in an amazing location all under the smell of petrol! I love my cars so this is the perfect event for me.”
Bryn has worked in some of the most prestigious kitchens in London. In 1997 he began work under Marco Pierre White at The Criterion, went on to work under Michel Roux at Le Gavroche for three years, was senior-sous at The Orrery for four years and then moved to open Galvin at Windows with Chris Galvin, before opening Odette’s for Vince Power in 2006. Bryn is now the Chef Patron of Odette’s, taking over the property in October 2008.
H&C News is delighted to bring two of Bryn’s Goodwood recipes to our readers. Here’s the first one.
Slow Roasted Shoulder of Lamb
Glyn’s comment: “Shoulder isn’t used as much as leg, and I think that’s a shame. This succulent, slightly fatty cut cooks down to a moist, tender, falling apart mass of flavour. And the potatoes are to die for.”
Serves 4–6
Ingredients
- 1 small shoulder of lamb, about 1.5kg–2kg
- salt and pepper
- 50ml vegetable oil
- 100g unsalted butter
- 2 onions, peeled and sliced
- sprig of rosemary, leaves chopped roughly
- 5 large potatoes, peeled and sliced
- 1 litre lamb stock
- 1 garlic bulb
Method
- You will need a heavy-duty roasting tray, approximately 35cm x 25cm, with a cooling rack that’ll fit over it.
- Preheat the oven to 120˚C/gas mark ½.
- Season the lamb shoulder generously with salt and pepper.
- Heat a heavy-based frying pan over a medium heat, then add the vegetable oil and het gently. Place the lamb into the pan and slowly colour, turning it until it’s golden brown all over. Remove from the pan and set aside.
- Wipe any left-over oil out of the frying pan with some kitchen paper, and place the pan back on the heat. Add the butter. When that has melted, add the sliced onions and cook them gently for 10–15 minutes, or until nice and golden brown. Add the chopped rosemary, stir well to combine, and then remove the pan from the heat and set aside.
- Lay some of the sliced potatoes on the bottom of the roasting tin, season them with salt and pepper and then add a layer of the onions. Add a second layer of potatoes and then onions, and then a final layer of potatoes. The height of the potato and onion stack should be about 5 cm.
- Now pour the lamb stock over the potatoes.
- Cut the garlic bulb in half, and place it on top of the potatoes and onion mixture.
- Place the cooling rack over the potato and onions, and put the lamb on top. Pop the whole thing into the oven and leave to cook slowly for 5–6 hours, or until the meat is really tender. You will see that all the delicious lamb juices have soaked into the potatoes and that the lamb stock has evaporated leaving the onion and potato mixture sweet and delicious.
To serve
- Shred the lamb off the bone, and serve with the potatoes. Don’t forget to share out the garlic!
I like to serve this with a simple green salad.