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Slow-Roasted Lamb Shoulder With Salsa Verde Marinade

 

Prep Time: 10 mins.

Cook Time: 4 hrs.

Total Time: 4 hrs. and 10 mins.

Serves: 4 people

Cuisine: Main

Skill Level: Easy

 

Ingredients:

  • 1/2 Bunch each flat-leaf parsley and mint leaves picked
  • 1 Bunch tarragon, leaves picked
  • 2 Anchovy fillets in oil, drained
  • 1 Tbsp Capers in brine, rinsed, drained
  • Juice of 1 lemon
  • 1 Garlic clove, crushed
  • 140ml Mild extra virgin olive oil
  • 1.8kg Boneless butterflied lamb shoulder

Method:

  • Whiz all ingredients, except lamb, in a food processor until smooth. Season. Place lamb on a baking tray and coat with half the salsa verde (cover and chill remaining salsa verde until ready to serve). Cover lamb and chill overnight.
  • The next day, preheat the oven to 200°C. Bring lamb to room temperature, then place in a roasting pan and season with salt.
  • Roast for 1 hour, then reduce oven to 150°C. Place a small ovenproof bowl of water in the base of the oven to create steam (this will help prevent the lamb from burning).
  • Roast for 3 1/2 hours or until lamb is very tender. Remove from oven and rest, loosely covered with foil, for 20 minutes.
  • Carve lamb and drizzle over the remaining salsa verde to serve.

 

SHOPPING LIST

Commercial Butchers:

  • Boneless butterflied lamb shoulder

Nick & Sue’s Deli or Camberwell Market Deli:

  • Mild extra virgin olive oil
  • Capers in brine
  • Anchovies in oil

Camberwell Fruit & Veg:

  • Garlic
  • Lemon
  • Fresh tarragon
  • Fresh flat-leaf parsley
  • Fresh mint leaves