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
