Spring Lamb Shoulder with Hasselback Potatoes Recipe

Ingredients

• Serves 4-6
• 2 stalks rosemary
• 3 stalks thyme
• handful of parsley stalks (keep the tops for the jus)
• 3 large, or 4 small cloves of garlic
• 4 anchovy fillets
• 1 tsp capers
• ½ tsp salt
• 6 peppercorns
• 100ml olive oil
• 2.5kg lamb shoulder joint, bone in
• 200ml white wine
• 1 red onion, quartered
• ½ a lemon
• 2 sprigs rosemary
• 1kg potatoes such as Yukon Gold or Maris Piper
• 2 large whole bulbs of garlic, halved
• 4 large large salad onions, quartered
• 250g asparagus, woody bases removed and sliced in half on an angle
• 200ml chicken stock
• 100g cavolo nero
• 25g parsley
• 10g mint
• juice of ½ a lemon
• pinch of salt