slow-cooked garlic and onion lamb
with salsa verde
- 12 cloves garlic
- 4 brown onions, thickly sliced
- 4 sprigs rosemary
- 8 sprigs thyme or oregano
- 1½ cups (375ml) good-quality chicken stock
- 1.5kg lamb shoulder, bone in and trimmed
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
salsa verde
- 2 cups (48g) flat-leaf parsley leaves, chopped
- 1 cup (16g) mint leaves, chopped
- 1 cup (20g) basil leaves, chopped
- 4 anchovy fillets, finely chopped (optional)
- 2 tablespoons capers, rinsed, drained and chopped
- 1 clove garlic, crushed
- ½ cup (125ml) extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Preheat oven to 200°C (400°F).
- Place the garlic, onion, rosemary, thyme and chicken stock in a large deep-sided roasting pan. Add the lamb, skin-side up, and drizzle with the oil. Sprinkle with salt and pepper.
- Cover the pan tightly with aluminium foil and roast for 2½ hours. Remove the foil, spoon the pan juices over the lamb and roast for a further 10–15 minutes or until golden brown.
- While the lamb is cooking, make the salsa verde. Place the parsley, mint, basil, anchovies, capers and garlic in a bowl and mix to combine. Place the oil, Dijon and lemon juice
in a separate bowl and mix to combine. Add the oil mixture to the herb mixture and mix to combine.
Serve with the salsa verde. Serves 4
Cook’s note:
+You can keep the salsa verde in an airtight container in the refrigerator for up to 6 days.
+ If you prefer a smoother salsa verde, use a food processor to blitz the mixture to a fine paste.
This recipe is from Even More Basics to Brilliance. To view the book - click here
Photography: Chris Court
© DONNA HAY GROUP
