Author: Rose Melton

This classic James Martin Lobster Thermidor is rich, indulgent, and beautifully balanced with tender lobster meat in a creamy mustard and wine sauce. The texture is silky and luxurious, finished with a lightly golden cheese topping that melts into the sauce. It is a confident but manageable recipe for a special occasion, and it comes together in about 60 minutes from start to finish.

Ingredients

For the lobster

• 2 whole lobsters, about 500 to 600g each
• 1 bay leaf
• 1 small onion, roughly chopped
• Salt, to taste

For the Thermidor sauce

• 40g unsalted butter
• 1 small shallot, finely chopped
• 1 tbsp plain flour
• 150ml dry white wine
• 150ml fish stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tsp English mustard
• 1 egg yolk
• Salt and freshly ground white pepper
• Fresh lemon juice, to taste

For the topping

• 40g Gruyère cheese, finely grated
• 20g Parmesan cheese, finely grated

How to Make James Martin Lobster Thermidor

• Prepare the oven: Preheat the grill to a medium high setting. Place a shelf near the top so the lobster can brown evenly without drying out.
• Cook the lobsters: Bring a large pan of salted water to the boil with the bay leaf and onion. Add the lobsters and cook for 8 minutes. Remove and allow to cool slightly.
• Prepare the meat: Split the lobsters in half lengthways. Remove the meat from the claws and tails, then cut into bite sized pieces. Set the shells aside.
• Make the sauce: Melt the butter in a pan over medium heat. Add the shallot and cook gently for 2 minutes until soft. Stir in the flour and cook for 1 minute.
• Add liquids: Gradually whisk in the wine and fish stock. Simmer until slightly reduced, then add the cream and cook until thick and smooth.
• Finish the sauce: Stir in both mustards and season with salt, pepper, and a squeeze of lemon. Remove from the heat and mix in the egg yolk.
• Assemble: Fold the lobster meat into the sauce. Spoon the mixture back into the lobster shells.
• Top and grill: Mix the cheeses together and sprinkle over the lobster. Grill for 3 to 4 minutes until golden and bubbling.

Tips for Perfect Lobster Thermidor

How do I stop the sauce splitting?

Remove the pan from the heat before adding the egg yolk and stir gently. Excess heat can cause the sauce to curdle.

Can I prepare this in advance?

You can prepare the lobster and sauce a few hours ahead. Assemble and grill just before serving for the best texture.

What cheese works best?

Gruyère gives the best balance of melt and flavour, but Emmental also works well.

Serving Suggestions

• Serve with buttered new potatoes
• Pair with steamed asparagus or green beans
• Add a crisp green salad with lemon dressing

Storage

Room temperature

This dish should not be left at room temperature for more than 1 hour.

Refrigerator

Store covered in the fridge for up to 24 hours. Reheat gently under the grill.

Freezing

Freezing is not recommended as the sauce can split and the lobster may become tough.

Nutrition

• Calories. 520 kcal
• Carbohydrates. 8g
• Protein. 38g
• Fat. 36g
• Saturated fat. 20g
• Sodium. 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lobster Thermidor

Recipe by Milli RoseCourse: MainCuisine: French, BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic James Martin Lobster Thermidor with tender lobster in a creamy mustard and wine sauce, finished with melted Gruyère.

Ingredients

• 2 whole lobsters

• 40g unsalted butter

• 1 shallot, finely chopped

• 150ml dry white wine

• 150ml fish stock

• 150ml double cream

• Dijon and English mustard

• Gruyère and Parmesan cheese

Directions

• Boil and prepare the lobsters.
• Make the creamy Thermidor sauce.
• Combine lobster with sauce and fill shells.
• Top with cheese and grill until golden.

Notes

• Use fresh lobster for best flavour.
• Do not overcook under the grill.

This James Martin lamb shoulder is a slow roasted classic that delivers tender, pull apart meat with deep, savoury flavour. The texture is soft and juicy inside with beautifully caramelised edges, making it ideal for a relaxed weekend roast. The recipe is straightforward and forgiving, suitable for confident beginners. Total time is around 3 hours including resting, with most of it hands off.

Ingredients

For the lamb

• 2.2kg lamb shoulder, bone in
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp fresh rosemary, finely chopped

For the roasting tin

• 1 large onion, thickly sliced
• 2 carrots, roughly chopped
• 300ml chicken stock

How to Make James Martin Lamb Shoulder

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle so the lamb roasts evenly.
• Season the lamb: Make small slits all over the lamb and insert the garlic. Rub with olive oil, salt, pepper and rosemary.
• Assemble the tin: Scatter the onion and carrots into a deep roasting tin and place the lamb on top. Pour in the stock.
• Start roasting: Cover tightly with foil and roast for 30 minutes to seal in moisture.
• Slow cook: Reduce the oven to 170°C or 150°C fan and cook for 2 hours until the meat is very tender.
• Brown and rest: Remove the foil and roast uncovered for 15 minutes. Rest the lamb for 15 minutes before serving.

Tips for Best Results

How do I keep lamb shoulder moist?

Keep it tightly covered during the slow cooking stage and make sure there is liquid in the tin at all times.

Can I cook this the day before?

Yes, slow roast the lamb, cool it in its juices and reheat gently covered with foil.

How do I get crispy edges?

Uncover the lamb for the final 15 minutes and increase the heat slightly if needed.

Serving Suggestions

• Serve with roast potatoes and seasonal vegetables
• Pair with mint sauce or redcurrant jelly
• Use leftovers in wraps or shepherd style pies

Storage

Room temperature

Do not leave cooked lamb out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days with some of the cooking juices.

Freezing

Freeze shredded lamb in portions for up to 3 months. Defrost overnight in the fridge.

Nutrition

Calories: 520 kcal
Carbohydrates: 2 g
Protein: 45 g
Fat: 38 g
Saturated fat: 16 g
Sodium: 720 mg

Values are estimates and may vary based on ingredients used.

FAQs

James Martin Lamb Shoulder

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

6

people

Prep time

15

minutes

Cooking time

2

hours 

45

minutes

Total time

180

minutes

Calories

520

kcal

3

hours 

Slow roasted James Martin lamb shoulder with garlic, rosemary and rich pan juices. Tender, flavourful and perfect for a traditional roast dinner.

Ingredients

• 2.2kg lamb shoulder, bone in

• 4 garlic cloves, sliced

• 2 tbsp olive oil

• 2 tsp sea salt

• 1 tsp black pepper

• 2 tbsp fresh rosemary, chopped

• 1 large onion, sliced

• 2 carrots, roughly chopped

• 300ml chicken stock

• 1 tbsp plain flour, optional

Directions

• Preheat the oven to 220°C or 200°C fan. Place a shelf in the centre of the oven.
• Make small slits all over the lamb and push slices of garlic into each cut.
• Rub the lamb with olive oil, salt, pepper and rosemary, coating it evenly.
• Place onion and carrots in a large roasting tin and sit the lamb on top.
• Pour the stock into the tin, cover tightly with foil and roast for 30 minutes.
• Reduce the oven to 170°C or 150°C fan and cook for 2 hours until very tender.
• Remove the foil and return to the oven for 15 minutes to brown the skin.
• Rest the lamb for 15 minutes before carving or pulling apart.

Notes

• Keep the lamb covered during slow cooking to retain moisture.
• Resting is essential for juicy meat.
• Pan juices can be thickened into gravy if desired.

James Martin lamb shanks are slow cooked until beautifully tender, with meat that pulls away from the bone and a rich, deeply flavoured gravy. This is a classic, comforting dish with a soft, melting texture and bold savoury notes from herbs, wine, and vegetables. Despite its impressive result, the recipe is straightforward and forgiving, making it suitable for confident beginners. Total time is around 2 hours 45 minutes, most of which is gentle oven cooking.

Ingredients

For the lamb shanks

• 4 lamb shanks
• 2 tbsp olive oil
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• 4 garlic cloves, peeled and crushed
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 250ml red wine
• 500ml lamb stock
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make James Martin Lamb Shanks

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the lamb cooks evenly and the sauce reduces gently.
• Brown the lamb: Season the lamb shanks generously with salt and black pepper. Heat the olive oil in a large, ovenproof casserole dish over medium heat. Brown the lamb shanks on all sides until well coloured, then remove and set aside.
• Cook the vegetables: Add the onions, carrots, and celery to the same dish. Cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for 1 minute.
• Build the sauce: Stir in the flour and tomato purée, cooking for 1 to 2 minutes to remove the raw flour taste. Pour in the red wine and let it bubble for 2 minutes, scraping up any bits from the base of the dish.
• Add stock and herbs: Gradually add the lamb stock, stirring until smooth. Return the lamb shanks to the dish and add the rosemary and bay leaves. The liquid should come about halfway up the shanks.
• Slow cook: Cover the casserole with a tight fitting lid and transfer to the oven. Cook for 2 to 2½ hours, turning the shanks halfway through, until the meat is very tender.
• Finish and serve: Remove the lid for the final 15 minutes if you want a thicker sauce. Taste and adjust seasoning before serving.

Tips

How do I stop lamb shanks from drying out?

Make sure the casserole is tightly covered for most of the cooking time and that there is enough liquid in the dish.

Can I make this without wine?

Yes, replace the wine with extra stock and add a splash of balsamic vinegar for depth.

Why are my lamb shanks still tough?

Lamb shanks need time. If they are not tender, return them to the oven for another 20 to 30 minutes.

Serving Suggestions

• Creamy mashed potatoes
• Buttery mashed swede or parsnip
• Steamed green beans or broccoli
• Crusty bread to soak up the sauce

Storage

Room temperature

Do not leave cooked lamb shanks at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven.

Freezing

Freeze fully cooled lamb shanks with sauce for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12 g
• Protein: 42 g
• Fat: 32 g
• Saturated fat: 12 g
• Sodium: 480 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lamb Shanks

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Slow cooked James Martin lamb shanks with red wine, herbs, and vegetables, finished in a rich savoury gravy.

Ingredients

• 4 lamb shanks

• 2 tbsp olive oil

• 2 onions, chopped

• 2 carrots, chopped

• 2 celery sticks, chopped

• 4 garlic cloves, crushed

• 2 tbsp plain flour

• 2 tbsp tomato purée

• 250ml red wine

• 500ml lamb stock

• 2 sprigs rosemary

• 2 bay leaves

• Salt

• Black pepper

Directions

• Preheat oven to 160°C or 140°C fan.
• Season and brown the lamb shanks in olive oil.
• Cook onions, carrots, celery, and garlic until softened.
• Stir in flour and tomato purée, then add red wine.
• Add stock, herbs, and return lamb to the dish.
• Cover and cook in the oven for 2 to 2½ hours.
• Uncover for final 15 minutes if needed and serve hot.

Notes

• Cook until the meat is very tender.
• Rest briefly before serving.
• Freezes well for later meals.

This James Martin Lamb Tagine is a slow-cooked Moroccan-style dish with meltingly tender lamb, a rich spiced sauce, and gentle sweetness from dried fruit. The texture is soft and succulent, with deep, warming flavours that develop beautifully as it cooks. It is a medium-difficulty recipe that feels impressive but is very achievable at home. Total time is around 2 hours 30 minutes, most of which is hands-off simmering.

Ingredients

For the lamb tagine

• 1 kg lamb shoulder or leg, cut into large chunks
• 2 tbsp olive oil
• 2 large onions, finely sliced
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 500 ml lamb or chicken stock
• 200 g chopped tomatoes
• 100 g dried apricots, halved
• 2 tbsp honey
• Salt and black pepper, to taste
• Fresh coriander, to finish

To serve

• Steamed couscous or flatbreads
• Natural yogurt or harissa, optional

How to Make James Martin Lamb Tagine

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. If you are using a heavy casserole with a lid, place a shelf in the middle of the oven so the tagine cooks gently and evenly.
• Brown the lamb: Heat the olive oil in a large casserole dish over medium heat. Season the lamb well, then brown it in batches until golden on all sides. Remove and set aside.
• Soften the onions: Add the sliced onions to the same dish and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
• Add the spices: Sprinkle in the cumin, coriander, cinnamon, ginger, and paprika. Stir well and cook for 30 seconds until fragrant.
• Build the sauce: Stir in the tomato purée, chopped tomatoes, stock, honey, and dried apricots. Return the lamb to the dish and mix gently.
• Slow cook: Bring everything to a gentle simmer, then cover with a lid and transfer to the oven. Cook for about 2 hours, until the lamb is very tender and the sauce is rich.
• Finish and rest: Check seasoning and adjust with salt and pepper. Scatter over fresh coriander and allow the tagine to rest for 10 minutes before serving.

Tips for the Best Lamb Tagine

Why is my lamb not tender?

Lamb needs time and gentle heat. If it feels firm, continue cooking for another 20 to 30 minutes until it softens completely.

Can I make this without a tagine pot?

Yes. A heavy lidded casserole works perfectly and gives excellent results.

How do I balance sweetness and spice?

If the sauce tastes too sweet, add a squeeze of lemon juice. If it needs warmth, a pinch of chilli flakes works well.

Can I cook this on the hob instead?

You can simmer it very gently on the hob, but keep the heat low and stir occasionally to prevent sticking.

Serving Suggestions

• Fluffy couscous with a drizzle of olive oil
• Warm flatbreads for scooping up the sauce
• A simple cucumber and yogurt salad on the side

Storage

Room temperature

Allow the tagine to cool, then refrigerate within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

This tagine freezes very well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 38 g
• Fat: 30 g
• Saturated fat: 11 g
• Sodium: 480 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lamb Tagine

Recipe by Milli RoseCourse: MainCuisine: MoroccanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Slow cooked lamb tagine with warming spices, dried apricots, and a rich savoury sauce.

Ingredients

• 1 kg lamb shoulder, diced

• 2 tbsp olive oil

• 2 large onions, sliced

• 3 garlic cloves, crushed

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp paprika

• 1 tbsp tomato purée

• 500 ml lamb stock

• 200 g chopped tomatoes

• 100 g dried apricots

• 2 tbsp honey

• Salt and black pepper

• Fresh coriander

Directions

• Preheat the oven to 160°C or 140°C fan.
• Brown the lamb in olive oil until golden.
• Soften onions and garlic in the same dish.
• Add spices and cook until fragrant.
• Stir in tomatoes, stock, honey, apricots, and lamb.
• Cover and cook in the oven for 2 hours until tender.
• Season, garnish with coriander, and serve.

Notes

• Cook low and slow for best texture.
• Flavours improve if made a day ahead.
• Serve with couscous or flatbreads.