Serves: 6 Prep: 15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo
The rustic tannin structure combined with juicy purple fruits of our Special Release Tempranillo pairs perfectly with this slow cooked, melt-in-your-mouth lamb shoulder. The mint salsa verde makes the lamb shine with it’s herby deliciousness!
A delicious long lunch or dinner party idea to impress your guests.
2kg lamb shoulder
4 bunches dutch carrots
2 tsp capers
3 tbsp lemon juice
3 cloves garlic
150-175ml olive oil
Add all ingredients (except oil) to a food processor and gradually add the oil blending until it’s at the consistency you want.
Slice the lamb in a crisscross fashion – being careful not to slice too deep
Rub the lamb w/ half the salsa verde
Place on a wire rack in a roasting tray and pour a cup of water into the tray
Roast uncovered @ 150c for 3.5-4hrs or until internal temp is approx. 93c
Remove, cover gently in foil and cook the carrots
Clean the carrots or peel them if preferred.
Roast @ 160c for 10-15mins or until fork tender
Roasting tray w/ wire rack
If you can leave the lamb to infuse/marinade overnight then it’ll impart more flavour
ALWAYS allow your meat to rest before serving
cooking the lamb to 93c brings it past being “well done” and makes the meat super tender and falls off the bone
when checking the doneness of the lamb you should be able to poke a knife/skewer through it without any resistance
These wines would also pair fantastically with this recipe: