Another cookery post. I’ve been looking for ways to make the Sunday roast more exciting. We’ve tried not having a roast at all. We’ve tried whole and partial ducks, pork, beef and chicken. We’ve slow cooked, pot roasted and normal roasted.
Today, I tried something a bit different. My husband bought a bone-in shoulder of lamb and a bag of salad. He hates salad, so it was clearly aimed at me. But I turned that into the basis of a delicious meal for the whole family for Sunday lunch, but the title of this post is a clue – it takes rather a long time to cook at such a low temperature.
Slow-cooked Shoulder of Lamb with Salsa Verde
15 minutes to prepare, 4.5 hours cooking
1 bone-in shoulder of lamb (ask for one that serves about 4 people)
1 bag watercress and rocket salad
1 teaspoon chopped mint
2 tablespoons chopped garlic
4 tablespoons olive oil
4 tablespoons lemon juice + set of a lemon if you are using fresh lemon
1 teaspoon child flakes
(3 anchovies, finely chopped)
Preheat oven to 200c. Snip the lamb all over with scissors to make tiny pockets in the meat and fat.
Put the mint and half the garlic into a bowl. Add 1 tablespoon of the olive oil.
Chop the salad down to chopped herb size. Put one third into the bowl, season and stir. Rub all over the lamb.
Put the lamb in the oven, ideally in a baking tray that has a rack in the bottom.
After 15-20 minutes, turn down to 110c. I know it seems low. Cook for four hours. (If you are brave try at 85c for six hours – not tried it myself, but a friends with a meat thermometer swears by it! This is why I called this the cold shoulder.)
Remove from oven, cover in foil and rest for 10-15 minutes. Watch out, the bone will be hot to touch.
Salsa Verde traditionally contains anchovies. If, like me, you are not an anchovy fan, this works just as well without. Mix the rest of the olive oil, the rest of the chopped up salad bag, the rest of the garlic, all the lemon juice (and zest if you have it), the chilli flakes, and a LOT of salt and black pepper in a jar. Lid on, shake this and put it in the fridge for use later. It comes out a gorgeous bright green colour.
I served the lamb in a couple of different ways, some chunks, some shredded. I added roasted butternut squash cubes (or mini roast potatoes for the kids), with steamed carrots and asparagus. And red wine. Absolutely delicious. The salsa verde really cuts through the fat too.