Ingredients

  • 1x 2kg shoulder of lamb
  • 2 large onions, peeled and halved
  • 300ml red wine
  • 500ml Stock
  • Rosemary , few sprigs
  • 1 Garlic
  • 1k mash
  • 100g butter
  • 200ml double cream
Salsa Verde
  • 2 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 shallot peeled and diced
  • 1 small bunch coriander chopped
  • 1 small bunch mint chopped
  • 1 small bunch dill chopped
  • 1 small bunch parsley chopped
  • 2 tbsp capers
  • 1 lemon juice and zest
  • 50ml olive oil

Method

Print Recipe

Preheat the oven to 170 degrees.

Place the onions and halved garlic into a roasting tray, and top it with the lamb. Season well and pour in the wine, stock and rosemary. Cook in the oven for two hours.

Pop the meat, onions and garlic onto a board to rest. Reduce the leftover liquid down by half and add a knob of butter.

Chop all the ingredients together for the verde.

To serve, pile the potatoes onto a platter, top with the lamb, peel apart the onions and pile on top. Finish the dish by spooning over the verde.

Ingredients

  • 1x 2kg shoulder of lamb
  • 2 large onions, peeled and halved
  • 300ml red wine
  • 500ml Stock
  • Rosemary , few sprigs
  • 1 Garlic
  • 1k mash
  • 100g butter
  • 200ml double cream
Salsa Verde
  • 2 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 shallot peeled and diced
  • 1 small bunch coriander chopped
  • 1 small bunch mint chopped
  • 1 small bunch dill chopped
  • 1 small bunch parsley chopped
  • 2 tbsp capers
  • 1 lemon juice and zest
  • 50ml olive oil

Method

Preheat the oven to 170 degrees.

Place the onions and halved garlic into a roasting tray, and top it with the lamb. Season well and pour in the wine, stock and rosemary. Cook in the oven for two hours.

Pop the meat, onions and garlic onto a board to rest. Reduce the leftover liquid down by half and add a knob of butter.

Chop all the ingredients together for the verde.

To serve, pile the potatoes onto a platter, top with the lamb, peel apart the onions and pile on top. Finish the dish by spooning over the verde.

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