Slow Roast Lamb With Salsa Verde Recipes

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SLOW ROAST LAMB WITH SALSA VERDE



Slow roast lamb with salsa verde image

This meltingly tender lamb is a luxurious yet inexpensive way to feed a crowd - and can be roasted ahead of time. For more lamb recipes visit Goodhousekeeping.co.uk

Categories     roast lamb recipe     slow cooked lamb recipe     lamb recipes     dinner party recipe     sunday lunch

Time 4h20m

Yield 8 servings

Number Of Ingredients 13

2 (4 ½lb) lamb shoulder (on the bone)
2 tbsp. olive oil
3 rosemary sprigs, leaves picked and chopped
2 onions, peeled and cut into thick rings
5 garlic cloves (in skins)
For the salsa verde
2 tbsp. capers, rinsed
25 (1oz) pack mint, leaves picked
25 (1oz) pack parsley
2 tbsp. red wine vinegar
1/2 tbsp Dijon mustard
2 tbsp. olive oil
juice 1/2 lemon

Steps:

  • Preheat oven to 170°C (150°C fan) mark 3. Lay lamb on a board and slash fatty side well with a sharp knife. Rub over oil and chopped rosemary. Season.
  • Put onion slices and garlic in base of a roasting tin (just large enough to hold lamb). Lay lamb on top (slashed side up) and cover tin with foil. Roast for 4hr, removing foil for last 45min to brown. The lamb is ready when you can shred the meat o the bone with two forks (cook for longer if needed).
  • Transfer lamb to a board (reserve empty tin) and cover with foil while you make the salsa verde (the lamb can rest like this for up to 30min).
  • If not too blackened, add roasted onions from tin to the small bowl of a food processor and squeeze in any roasted garlic from the skins (discard skins). Add remaining salsa verde ingredients and whiz to make a chunky sauce. Check seasoning.
  • Serve the salsa verde with the shredded lamb.

Nutrition Facts : Calories 539 calories

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