Special Release Tempranillo with Lamb shoulder & Mint Salsa Verde

Slow Cooked Lamb Shoulder with Mint Salsa Verde

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.

Ingredients

2kg lamb shoulder

4 bunches dutch carrots

Olive oil

Salt

Salsa

50g mint

50g parsley

6 anchovies

2 tsp capers

3 tbsp lemon juice

3 cloves garlic

150-175ml olive oil

Method

Salsa Verde

1. Add all ingredients (except oil) to a food processor and gradually add the oil blending until it’s at the consistency you want.

Lamb

1. Slice the lamb in a crisscross fashion – being careful not to slice too deep
2. Rub the lamb w/ half the salsa verde
3. Place on a wire rack in a roasting tray and pour a cup of water into the tray
4. Roast uncovered @ 150c for 3.5-4hrs or until internal temp is approx. 93c
5. Remove, cover gently in foil and cook the carrots

Carrots

1. Clean the carrots or peel them if preferred.
2. Roast @ 160c for 10-15mins or until fork tender

Essential Tools

• Chef knives
• Chopping board
• Food processor
• Roasting tray w/ wire rack
• Baking tray
• Weighing/measuring utensils

Tips/Tricks

• 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: