Slow Cooked Lamb with Salsa Verde

by - 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
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
4

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
Serves

Ingredients

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)

Method

    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.
  1. Ready to freeze

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

     

  2. 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. 

     

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