Roasted lamb shoulder, parsnip puree, haricot beans, chestnut mushroom sauce

1. For the Lamb shoulder:

2. But in a blender the olive oil, thyme, rosemary, garlic, coriander seed and bay leaves
Blend this until this a smooth emulsion
Marinate the lamb for at least 24 hours before roasting
Heat up the oven on 200 degrees celcius
Heat up a frying pan on the stove until hot
Fry the shoulder on all sides golden brown
Place the lamb shoulder on a baking tray, season it royal with pepper and salt
Roast the lamb in the oven for 45 minutes on 200 degrees

3. For the Parsnip purée:

4. peel the parsnips and cut them into big chunks.
Cook in boiling salted water until tender.
Bring the milk to the boil and set aside.
Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth
Season and keep warm or make ahead and reheat.

5. For the Haricot beans:

6. Boil water in a medium sized boiling pan
Add a pinch of salt to the water
Cook the beans for around 5 minutes al dente
Drain the beans and flush them with cold water
Reheat the beans in a frying pan with a little olive oil, pepper & salt and chopped garlic

7. For the Mushroom sauce:

8. Heat up a frying pan with the olive oil
Add the thyme, onion, garlic and mushroom and sauté until almost cooked
In a saucepan melt the butter on low heat
Add the flour and stir it firmly through until you have 1 mass
Pour in little by little the cream and keep stirring to prevent lumps
When you've added all the cream you put in the sauted mushrooms
Finish the sauce with the sour cream. pepper and selt