Slow Cooked Lamb with Salsa Verde

Name: Slow Cooked Lamb with Salsa Verde
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4
Cuisine: British
Ingredients: 1.2 kg Lamb shoulder joint (bone in); 2 tbsp olive oil; 2 tsp salt; 1 tsp dried rosemary; 2 cups chicken stock; 2 grind pepper; 1 bulb Whole bulb of garlic; 1 handful large handful fresh parsley, finely chopped; 1 handful large handful fresh mint, finely chopped; 1 handful large handful fresh tarragon, finely chopped; 1 clove garlic clove, minced; 2 fillets anchovy fillets, finely diced; 1 tablespoon capers, drained and finely diced; 1 lemon lemon, juiced; 1 tsp dijon mustard; 0.25 cups olive oil

by The Batch Lady - https://thebatchlady.com/r/5064/

This is the ultimate Easter Sunday lunch. This slow cooked lamb falls off the bone and goes wonderfully with the zesty salsa verde!

Prep Time

10 minutes

Cook Time

300 minutes

Total Time

310 minutes

Difficulty

Beginner

Cuisine

British

Servings

Nutrition (per serving)

Calories

112kcal

Fat

8.5g

Sat. Fat

1.4g

Carbs

6.1g

Sugars

2.3g

Fibre

0.6g

Protein

3.3g

Salt

195mg

Ingredients Method

Serves

Lamb

Lamb shoulder joint (bone in)

1.2 kg
olive oil

2 tbsp
salt

2 tsp
dried rosemary

1 tsp
chicken stock

2 cups
pepper

2 grind
Whole bulb of garlic

1 bulb

Salsa Verde (not freezable)

large handful fresh parsley, finely chopped

1 handful
large handful fresh mint, finely chopped

1 handful
large handful fresh tarragon, finely chopped

1 handful
garlic clove, minced

1 clove
anchovy fillets, finely diced

2 fillets
capers, drained and finely diced

1 tablespoon
lemon, juiced

1 lemon
dijon mustard

1 tsp
olive oil

0.25 cups (60 ml)

1. Preheat the oven to 160oc. To a baking tray add the lamb shoulder and drizzle with the olive oil. Sprinkle over the sea salt and black pepper and rub all over the skin.
2. Cut the garlic bulb in half and place in the tin. Pour in the chicken stock, sprinkle over the rosemary and cover well with tin foil before placing into the oven for 5 hours.
3. After 5 hours, remove from the oven, pull out the bone and carefully squeeze out the garlic from the skin. Shred using a fork and leave to cool.

Ready to freeze

Once cooled, add the shredded lamb to freezer bag and freeze flat.
Ready to eat

Remove from the freezer and leave to fully defrost. Preheat the oven to 170oc. Add the lamb to a baking tray, add ½ cup water, cover with tin foil and place in the oven for 20 minutes until hot.

To make the salsa verde, simply add all the ingredients to a small bowl and mix.

Once the lamb is cooked, serve up with roast potatoes or couscous, veggies and a drizzle of salsa verde.

Ingredient	Calories	Fat	Sat. Fat	Carbs	Sugars	Fibre	Protein	Salt
Lamb shoulder joint (bone in) 0.3 kg lamb shoulder 10.5 oz	-	-	-	-	-	-	-	-
olive oil 0.5 tbsp olive oil 0.5 spoonful	61.9kcal	7.0g	1.0g	-	-	-	-	0.1mg
salt 0.5 tsp salt 0.5 pinch	-	-	-	-	-	-	-	19.4mg
dried rosemary 0.25 tsp rosemary 0.25 piece	-	-	-	-	-	-	-	-
chicken stock 0.5 cups chicken stock 0.5 cup	43.2kcal	1.4g	0.4g	4.2g	1.9g	-	3.0g	172mg
pepper 0.5 grind pepper 0.5 pinch	0.1kcal	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	0.0mg
Whole bulb of garlic 0.25 bulb garlic 0.25 head	-	-	-	-	-	-	-	-
large handful fresh parsley, finely chopped 0.25 handfuls parsley 0.25 handful	0.4kcal	0.0g	0.0g	0.1g	0.0g	0.0g	0.0g	0.6mg
large handful fresh mint, finely chopped 0.25 handfuls mint 0.25 handful	0.7kcal	0.0g	0.0g	0.1g	-	0.1g	0.0g	0.3mg
large handful fresh tarragon, finely chopped 0.25 handfuls tarragon 0.25 bunch	-	-	-	-	-	-	-	-
garlic clove, minced 0.25 clove garlic 0.25 clove	1.1kcal	0.0g	0.0g	0.2g	0.0g	0.0g	0.0g	0.1mg
anchovy fillets, finely diced 0.5 fillets anchovy 0.5 filet	-	-	-	-	-	-	-	-
capers, drained and finely diced 0.25 tablespoon capers 0.25 tablespoon	-	-	-	-	-	-	-	-
lemon, juiced 0.25 lemon lemon 0.25 fruit	4.2kcal	0.0g	0.0g	1.4g	0.4g	0.4g	0.2g	0.3mg
dijon mustard 0.25 tsp dijon mustard 0.25 g	0.2kcal	0.0g	0.0g	0.0g	0.0g	0.0g	0.0g	2.8mg
olive oil 0.0625 cups olive oil 15 g	-	-	-	-	-	-	-	-

Slow Cooked Lamb with Salsa Verde

Nutrition (per serving)

Lamb

Salsa Verde (not freezable)

Ready to freeze

Ready to eat

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