I had never cooked a lamb shoulder before Saturday night but it was something I had been wanting to do for ages. The version I had at Chiswick was amazing – that slow cooked flavour that you get from it is something else! I will tinker with this a little I’m sure – maybe less time, maybe add some stock/wine to it? In any case – it was DELICIOUS with enough leftovers to shred and turn into a delicious ragu.
: Lamb shoulder
: Olive oil, salt & pepps
: In the base of a heavy roasting pan add some garlic, an onion quartered, garlic and a few sprigs of rosemary
: Place the lamb on top and massage in olive oil, salt & pepper, some extra rosemary and a few more cloves of garlic. (I used two pieces because we had 6 for dinner and I wasn’t sure one would be enough. I also come from a big family renowned for over catering. That’s just how we roll).
: Whack your oven up high (220%) to pre heat
: Cover tightly with foil, turn oven down to 160% and cook on a low oven for 4-5 hours. I cooked this version for closer to 5
: I served at the table shredding the meat as I went as it fell off the bone served with a healthy dollop of salsa verde. Salsa what you say? Funny you should ask…
: Bunch of Basil, mint & continental parsley
: 2 cloves garlic
: Djorn mustard
: Red wine vinegar
: Olive oil
: Salt & pepps
: Finely chop a small handful of capers & gherkins and 6 anchovy fillets whack into a bowl
: Finely chop a bunch of basil, mint & parsley and add into the bowl
: Add in the mustard & vinegar and then slowly add in the olive oil (about 8 tablespoons) until you get the consistency you are after
The salsa verde is perfect with any roasted meat, fish or a good hunk of meat cooked on the BBQ!