Slow Cooked Lamb Shoulder with Mint Salsa Verde
Serves: 6 Prep: 15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo
Serves: 6 Prep: 15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo
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
Lamb
Carrots
Essential Tools
Tips/Tricks
These wines would also pair fantastically with this recipe:
An elegant Hunter Shiraz (80%), with the addition of a small amount of Touriga (20%).
Add to cartMerlot was one of the first varieties we planted on our Lovedale Road (LDR) vineyard in the early 90’s.
Add to cartMontepulciano is the native red variety from the Abruzzo region where the De Iuliis family migrated from.
Add to cartSubtle black cherries and blackcurrant with hints of savoury spice. Medium bodied with well-balanced acids and soft tannin with a smooth lingering aftertaste.
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