Herdwick lamb filled hot cross bun with a marmalade glaze

  • Starter
  • medium
  • 20 buns
  • 5 hours, plus time to freeze the meatballs

PT5H

First published in 2022
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Ingredients

Metric

Imperial

Braised Lamb Shoulder

Lyonnaise onions

Plum, date and fig chutney

Hot cross bun dough

  • 50g of cane sugar
  • 10g of fresh yeast
  • 325g of strong white flour
  • 60g of butter, cold
  • 225ml of whole milk

Bun filling

Bun cross

  • 75g of strong white flour
  • 100ml of water

To finish

  • 1l vegetable oil, for frying
  • marmalade, thin cut
1

To cook the lamb, first preheat the oven to 175°C/gas mark 3

2

With a knife, remove any larger pieces of fat from the shoulder

3

Season the lamb with salt and black pepper

4

Sear to a golden brown colour on all sides in a heavy pan with a lid. There’s no need for oil, as the fat on the lamb will render down as it sears

5

Once seared, add the wine, garlic, thyme and rosemary to the pan. Place the lid on top and bring to a simmer

6

Place in the oven for 3 hours or until tender

7

Remove from the oven and leave to cool at room temperature

8

For the lyonnaise onions, first peel and half the onions, then cut them into long thin slices

9

Melt the butter in a heavy pan with a lid. Cook the onions in the butter with the lid on for 30 minutes, or until softened

10

Remove the lid and continue to cook for another 20-30 minutes until the onions turn a pale golden brown, then remove from the heat. Season with salt and pepper and leave to cool

11

Next make the plum, date and fig chutney. In a heavy pan over a medium heat add the honey and spices and warm gently. Add a little water if it looks like the spices might burn

12

After a few minutes add the dried fruit, water and stir. Place a lid onto the pan and cook for 15 minutes over a medium heat until the fruit softens

13

Leave to cook for 5 minutes before transferring to a food processor with a blade attachment and blending to a smooth paste. Remove from the blender and leave to cool

14

To make the hot cross bun dough, first place all the dough ingredients into the bowl of a stand mixer fitted with a dough hook attachment. Bring the ingredients together to form a smooth dough

  • 50g of cane sugar
  • 10g of fresh yeast
  • 325g of strong white flour
  • 60g of butter, cold
  • 225ml of whole milk
15

Wrap in clingfilm and leave to rest in the fridge for 1 hour

16

For the hot cross bun filling, in the bowl of a stand mixer with a paddle attachment add 200g of the cooked lamb, 100g chutney, 100g lyonnaise onions and 1 heaping teaspoon harissa

17

Season with salt and pepper and bring the mixture together until combined. Check the seasoning - it should be well seasoned, and have plenty of freshly ground black pepper. Add more harissa if you like things a bit spicier

18

Line a tray with parchment paper and roll the mixture between your hands forming around 20, 20g meatballs. Place the tray into the freezer and freeze until hard. Once frozen you can store the balls in a container in the freezer

19

Remove the bun dough from the fridge and divide it into 20, 30g balls

20

Using your hands, flatten each ball into a small circle and place a lamb meatball into the centre of each

21

Encase each meatball in the dough, carefully sealing it inside by pinching the dough firmly at one end

22

Line the buns onto a tray, placing the sealed side onto the bottom of the tray

23

Combine the white flour and water in a small bowl and bring to a thick paste

  • 75g of strong white flour
  • 100ml of water
24

Place into a small piping bag, cut a 2mm sized hole in the end and carefully pipe a cross onto each bun

25

In a pan carefully heat vegetable oil to 180°C

  • 1l vegetable oil, for frying
26

Fry the hot cross buns, just a few at a time for several minutes to a golden brown colour, moving them around the pan with a spoon. Remove them carefully onto kitchen paper to drain

27

Warm a few spoonfuls of marmalade in a pan and using a pastry brush glaze the buns in the marmalade

28

Serve straight away or keep warm in an oven until ready to serve

First published in 2022
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