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Madeleine Shaw's slow roast lamb with salsa verde

The strong flavours of the garlic, vinegar and capers help to cut through the rich fattiness of the lamb. The perfect recipe for Spring.

Time

6-7 hours

Serves

4-5

Difficulty

Hard

Ingredients

• 1.5kg Field & Flower bone-in lamb shoulder
• 1tbsp rosemary
• 6 garlic cloves
• 1tbsp thyme
• 50g flat leaf parsley
• 50g basil
• 100ml olive oil
• 1tbsp capers
• 1tbsp cider vinegar
• 1tsp mustard
• 1 butter lettuce
• 100g frozen peas
• 150ml water
• 1tsp sea salt
• 1tsp freshly ground black pepper

Instructions

1. Preheat your oven to 120°C/Gas 1 or set a slow cooker to the 'High' setting.

2. Rub the lamb with sea salt, rosemary, pepper and thyme and nestle the garlic cloves into the cracks of the lamb.

3. Place in the oven or slow cooker with 150ml of water at the bottom (1cm high to the bottom) for 6-7 hours until the lamb is falling off the bone.

4. While the lamb is cooking make the salsa verde by blending the parsley, basil, olive oil, capers, cider vinegar and mustard. Blend until you have a smooth paste and set aside.

5. Break the lettuce into individual leaves and place the peas at room temperature to defrost while the lamb is cooking.

6. After taking the lamb out add in the peas and lettuce to the lamb juice and stir through so the peas cook and the butter lettuce melts.

7. Serve the lamb while hot with the salsa verde, butter lettuce, peas and steamed greens.