24th Oct, 2016

Chef's Corner

Evesham Editorial 23rd Apr, 2015 Updated: 20th Oct, 2016

Paul Napper, Head Chef at the Evesham Hotel shares his latest recipe with the Observer


I have spent some of this week luxuriating in the sunshine, feeling the urge to put on some shorts and get out the barbecue!

But my gardening friends tell me that there is still time for a frost to take out their seedlings, and sensibly I know they are right.

So rather than putting together salad ideas for you this week I am going to give you a roast. But because this is so full of flavour from the fresh herb and garlic butter it has a sunshine taste to it. And don’t forget you can always serve with spring vegetables, such as steamed baby carrots, rather than swede or parsnips, to make it very light.


1 x 1.8kg lean shoulder of lamb

50g unsalted butter (softened)

3 garlic cloves, peeled and finely chopped or crushed

3tbsp freshly chopped rosemary

Salt and freshly milled black pepper

Preheat the oven to Gas mark 3, 170°C, 325°F.

1. Prepare the herb butter by simply mixing all the ingredients together

2. Put the lamb on a chopping board and lightly score the surface with a sharp knife

3. Spread the herb butter over the joint and put in the oven for 3-3½ hours

Now where did I put my sunglasses?