St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john
  • Load image into Gallery viewer, St. JOHN Slow-Braised Spring Lamb Feast st-john

St. JOHN Slow-Braised Spring Lamb

Regular price
£79.00
Sale price
£79.00
Regular price
Sold out
Unit price
per 
Tax included.

“This is all one needs for the spring or summer table” says Fergus Henderson about St. JOHN’s latest menu, “it’s a thing of beautiful balance: the invigorating crunch to whet the appetite, the succulent lamb with its uplifting herbs and aioli, and the light chocolate mousse with boozy prunes to round things off. Glorious”.

The menu begins with a true St. JOHN classic: crisp white cabbage with pops of oceanic sweetness from the brown shrimp and sharpness from the capers. Chopped chervil adds a fresh and faintly aniseed note and lends the salad “a little extra glamour.”

For the main course, British lamb shoulder is braised long and slow with wine, leeks, fennel and herbs until “happy and giving”. It’s served on a bed of plump butter beans cooked in the rich lamb juices until they absorb all the goodness and swell with pride. A fresh herby green sauce is stirred through to uplift and freshen, while a blob of aioli provides the final note of summertime. The dish is also accompanied by warm, crusty St. JOHN sourdough for mopping up all the juices.

“I always make a bee-line for a chocolate dessert,” says Fergus. His mousse is made with bean-to-bar dark chocolate from Pump Street, which provides a decadent and complex flavour. It’s served with prunes which have been soaked in brandy for two weeks until the fruit has become swollen and glossy and the brandy, rich and syrupy – the perfect companion for chocolate, and all rounded off with a snowy blob of crème fraiche.