Slow-roasted lamb shoulder with salsa verde marinade

Name: Slow-roasted lamb shoulder with salsa verde marinade
Yield: 4
Ingredients: 1/2 bunch each flat-leaf parsley and mint leaves picked; 1 bunch tarragon, leaves picked; 2 anchovy llets in oil, drained; 1 tbs capers in brine, rinsed, drained; Juice of 1 lemon; 1 garlic clove, crushed; 140ml mild extra virgin olive oil; 1.8kg boneless butterfied lamb shoulder

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by Matt Wilkinson

Chef and author

Jun 23, 2016

Salsa verde is such a great sauce to pimp up your roast with and perfect topped over slow-roasted lamb.

1/2 bunch each flat-leaf parsley and mint leaves picked
1 bunch tarragon, leaves picked
2 anchovy llets in oil, drained
1 tbs capers in brine, rinsed, drained
Juice of 1 lemon
1 garlic clove, crushed
140ml mild extra virgin olive oil
1.8kg boneless butterfied lamb shoulder

Method

1.

Whiz all ingredients, except lamb, in a food processor until smooth. Season. Place lamb on a baking tray and coat with half the salsa verde (cover and chill remaining salsa verde until ready to serve). Cover lamb and chill overnight.
2.

The next day, preheat oven to 200°C. Bring lamb to room temperature, then place in a roasting pan and season with salt.
3.

Roast for 1 hour, then reduce oven to 150°C. Place a small ovenproof bowl of water in the base of the oven to create steam (this will help prevent the lamb from burning).
4.

Roast for 3 1/2 hours or until lamb is very tender. Remove from oven and rest, loosely covered with foil, for 20 minutes.
5.

Carve lamb and drizzle over remaining salsa verde to serve.