Adam’s Slow Roast Lamb With Salsa Verde

Adam’s Slow Roast Lamb With Salsa Verde

I had an extra lamb shoulder leftover from a job and so I thought as it was a very special one bought from Provenance Butcher, I would make my brother Adam’s lamb recipe. This is how he taught me to make a slow roast lamb years ago and I have made it for countless dinners since. It’s pretty much fool-proof if you are careful and seal the meat properly. I made it for my family over a bank holiday last year to celebrate his memory.

Looking for more dinner party inspiration? Check out my other recipes here.

Serves 6

Ingredients:

2.7kg room temperature lamb shoulder, bone-in
4 whole garlic, cloves separated
8 tbsp olive oil
6 large rosemary sprigs
2 bay leaves
Salt and pepper

For the salsa verde:
180g flat leaf parsley
70g mint leaves
2 tbsp capers
6 anchovy fillets
Zest and juice 2 lemons
1 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp honey
10 tbsp olive oil

Preheat the oven to 200C degrees.

Tear 4 pieces of tin foil big enough to cover the lamb completely. Lay one on a surface, add 2 spoons oil half the garlic, a bay leaf followed by the lamb on top. Top with rest of garlic, rosemary, bay leaf, olive oil, generous salt and pepper all over. Seal the shoulder with the tin foil so that you have a tight package.

Place into a tray and into the oven for 30mins. Turn heat down to 170 C and roast for 3.5hrs. Turn to 180C and roast for 1hr.

Carefully check inside and remove the herbs and garlic (I made an onion gravy with this). The meat should be falling apart if not cook for another 30-1hr.

Remove all foil. Turn heat up to 220C. Add meat back to oven for 20mins to crisp up skin. The cooking time will be less if it’s a smaller shoulder.

Add everything for salsa into a blender and mix until smooth and season to taste.

Watch me make the recipe here.