Meet Our Head Chef & His Favourite Spring Dish

At Chapel House Estate, we believe that every season brings new inspiration to our menus. With the arrival of spring, our Head Chef, Stephen, has carefully curated a selection of fresh, seasonal dishes for the highly anticipated launch of the new Number Nine Restaurant menu on Friday, 28th March.

One dish that holds a special place in Stephen’s heart is his Slow-Braised Spring Lamb with Mint Pesto, Green Beans, and Garlic-Roasted Jersey Royals. This dish encapsulates everything we love about spring dining – tender, slow-cooked lamb infused with fresh herbs, paired with vibrant greens and golden, crispy potatoes.

Stephen’s thoughts on the dish:

“Spring lamb is always a highlight for me, and this dish brings out its delicate flavours beautifully. The slow braise ensures melt-in-the-mouth tenderness, while the mint pesto and garlic-roasted Jersey Royals add the perfect balance of freshness and richness.”

Try It Yourself – Chef Stephen’s Recipe

We’re giving you an exclusive opportunity to bring a taste of Chapel House Estate into your kitchen. Below is Stephen’s full recipe for you to try at home.

Ingredients (Serves 3-4):

1 boned shoulder of spring lamb

1 large carrot

1 bunch of mint

4 garlic cloves

2 sticks of celery

50g pine nuts

2 sprigs of rosemary

400ml chicken stock

50g grated parmesan

2 shallots

400ml red wine

125ml olive oil

1 sprig of thyme

500g fine beans or French beans

1 tsp Dijon mustard

5 bay leaves

1kg Jersey Royals

Method:

1. Prepare the Lamb Bone and butterfly the shoulder. Rub it with diced garlic, rosemary, salt, and pepper, then roll and sear in a hot pan.

2. Slow Cook – Add the lamb to a deep tray with a rich jus made from stock, wine, and aromatic vegetables. Cook at 90°C for 12 hours, then chill.

3. Mint Pesto – Blend blanched mint, pine nuts, parmesan, mustard, and olive oil until smooth.

4. Garlic-Roasted Jersey Royals – Simmer potatoes with thyme, garlic, and bay leaves before roasting in a pan with butter until golden brown.

5. Green Beans – Blanch and refresh in ice water to keep their vibrant colour.

6. Serve – Sear a thick slice of lamb, roast with potatoes, reheat beans, then plate with reduced lamb jus and mint pesto. Whether you dine with us at Number Nine or try this at home, this dish is sure to impress.

Be sure to book your table to experience Stephen’s full spring menu, launching on Friday, 28th March! You can follow us on Instagram to stay up-to-date with the latest news, announcements, and opening hours.