BAY Food & Drink

With chef Neil Thomas of Brew Stone



with white beans, chorizo and salsa verde

This month TheBAY is pleased to welcome guest chef Neil Thomas of Brew Stone on board to demonstrate how to use local ingredients to make a fabulous Mother’s Day Sunday lunch with a twist. You need to marinade the meat overnight before slow cooking, so make sure you begin on Friday if you want to serve this for lunch on Mother’s Day.



1 shoulder of Welsh lamb, boned and rolled

For the marinade

2 tbsp honey

2 tbsp Worcestershire sauce

1 tsp smoked paprika

1 tbsp rapeseed oil

4 cloves garlic chopped

1 tsp fresh thyme

2 tbsp fresh rosemary

2 tbsp salt

2 tbsp pepper

1 pint bitter

Cooking the lamb

2 litres lamb stock

Knob of butter

Braised white beans and chorizo

1 tin (465g) white beans, drained

1 white onion finely chopped

1 carrot peeled and diced

1 stick celery diced

200g chorizo sausage diced

1 clove garlic – minced

½ litre lamb stock

½ litre white wine

1 bay leaf

1 tbsp thyme

Salsa Verde

1 tsp capers

¼ medium onion

1 clove garlic

½ tsp Dijon mustard

2 cups fresh parsley

1 salted fillet of anchovy

Juice of half a lemon

2 tbsp fresh mint

80ml olive oil


Lamb. Place the boned and rolled lamb into a deep roasting tin. Mix all the marinade ingredients together in a bowl then cover the lamb in the marinade and leave for at least 10 – 12 hours.


Pre-heat the oven to 100°C. Remove the lamb from the marinade. Brown the lamb in a little butter in a pre-heated pan. When the meat is nicely browned add the stock and the marinade. Cover with a lid or foil and place in the oven. Leave the lamb to cook slowly for 8 hours or until the meat is falling apart. Remove the meat and leave to cool a little. Remove any butcher’s string and then wrap tightly in cling film until the lamb is cylindrical. When cold place in the fridge.


Salsa Verde. You can make this in a food processor or just finely chop everything with a sharp knife. Process or chop the parsley, mint, onions, capers, anchovy, garlic then put in a bowl with the Dijon mustard, lemon juice and olive oil. Store in the fridge.

Braised white beans and chorizo stew. Pre-heat the rapeseed oil in a large pan. Once it is hot add the diced chorizo until it starts to release its oils. Add all the chopped vegetables, garlic and herbs and cook for about 8 minutes. Deglaze the pan with white wine and reduce by two thirds. Add the cooked white beans followed by the lamb stock. Bring to the boil and reduce to a simmer for 5 minutes. Remove from the heat and season with salt and pepper.

To plate…Remove the lamb from the fridge and cut into 6 portions. Remove the cling film and heat the lamb in a little left over stock. Place a large ladleful of stew in the centre of the plate and top with a slice of lamb. Place a tablespoon of the salsa verde on top. Serve with vegetables of your choice.


     Why not tweet us your photos of your lamb @TheBayMagazine @BrewStoneSwan

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