15 November 2023 , 15:50
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Michelin star chef Tom Kerridge has shared his "big and punchy" lamb recipe which helped him shed a whopping 12 stone.
The 50-year-old owner of successful Buckinghamshire pub, the Hand and Flowers, has said the key to weight loss is to still enjoy food packed with flavour and to "get rid of the other bits". The dad-of-one, to son Acey, made significant change in his life after fearing he was going to die young. "I need to make a change," Tom said.
In order to achieve his transformation, Tom added foods that were high in protein, including vegetables, tinned beans and eggs, as well as cutting out sugar so that he wasn't tempted to snack. Tom, who wrote a book about his health journey, eventually lost the weight, while still enjoying some treats, including dark chocolate.
Tom credits his melt-in-your-mouth lamb methods as one of the recipes that helped him loose weight.
Flavour and taste is the most important thing for Tom (Youtube)Speaking about his recipe, he explained: "I went down a low carbohydrate route and I lost a large amount of weight. For me, flavoured taste is the most important thing. If you look at rice, bread, potatoes, they are not the biggest flavours. So I can still cook, aim for those big flavours, but can get rid of what else goes with it and focus on that."
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Tom, who has been married to wife Beth since 2000, continued: "This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer."
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Step-by-step of Tom's lamb shoulder recipe
The lamb looks amazing (Youtube)The recipe, which was shared on Food Network's YouTube channel, is as follows:
Preparation time: 30 minutes
Cooking time: Two hours
Ingredients: - 6 large waxy potatoes, peeled and thinly sliced
- 3 onions, thinly sliced
- leaves from 1 bunch of thyme
- 1 shoulder of lamb, about 2kg
- 1 head of garlic, separated into cloves and peeled
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- 600ml chicken stock
- Salt and pepper, to taste
Method:
1: Preheat the oven to 130°C/Gas Mark ½.
2: Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin side up. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock.
3: Put the baking tray in the oven and roast the lamb for 4–5 hours, until the lamb is tender and the potatoes are cooked through. Remove the tray, cover it with foil and leave the lamb to rest for 20 minutes before carving.
The Masterchef star, who confessed on Food Network UK he grew up eating Pot Noodles, also decided to cut out alcohol after years of big drinking sessions. The pioneering chef additionally began following a dopamine diet - consuming foods that trigger happiness hormones in the brain. "It's impossible to lose weight and keep the weight off for good if you don't enjoy what you're eating," he previously told The Mirror.
Tom, who's career started out as a kitchen pot washer, confessed on Food Network UK that he is "a bit of a lazy chef" as he opts for simple methods and lets "the ingredients speak for themselves". "I don't like to make things too complicated," he said.