SLOW COOKED LAMB SHOULDER WITH POTATOES AND SALSA VERDE

 

 

 

 

Serves: 6 -8

Prep Time: 20 mins

Cooking Time: 4 hours

 

Ingredients

1 x 2.5kg lamb shoulder, butterflied

 

2 sliced onions

4 cloves sliced garlic

Good few sprigs rosemary

800g new, small potatoes

450ml lamb stock

350ml red wine

 

Salsa verde – bunch flat leaf parsley

Half bunch mint

6 sprigs tarragon

15g capers

15g anchovies

15g Dijon mustard

125ml x v olive oil



Serve with lots of green veggies

 

Method

  1. Put 2 sliced onions, 4 cloves sliced garlic, a good few sprigs rosemary, 800g new, small potatoes, 450ml lamb stock and 350ml red wine in an ovenproof roasting dish.
  2. Sit 1 x 2.5kg lamb shoulder, butterflied on top, season well and rub with oil.
  3. Cook at 160c for 4 hours uncovered. 
  4. For the salsa verde – chop or pulse a bunch flat leaf parsley, half bunch mint, 6 sprigs tarragon, 15g capers, 15g anchovies, 15g Dijon mustard and 125ml extra virgin olive oil. 
  5. To serve  - cut big chunks of meat, spoon on some potatoes and onion.
  6. Top with salsa verde and serve with lots of green vegetables. 

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