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The Week
The Week
National
The Week Staff

Easter recipe: Adam Smith’s salt baked lamb shoulder

A tasty and fresh dish served with an English feta, cucumber and mint salad

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 

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