Recipe Lamb Shoulder with Salsa Verde

Ingredients

• 2.5 kilo(s) Lamb shoulder, square cut
• 1 teaspoon(s) Coriander seeds
• 1 teaspoon(s) Fennel seeds
• 2 Star anise
• 0.5 teaspoon(s) Cardamom seeds
• 0.25 teaspoon(s) White pepper
• 2 teaspoon(s) Sea salt
• 100 mL Extra virgin olive oil
• 1 Bunch of basil
• 1 Bunch of parsley
• 1 Bunch of mint
• 50 grams Cornichons
• 3 Garlic cloves
• 2 teaspoon(s) Dijon mustard
• 1 Eshallot
• 5 Anchovies
• 20 mL White wine vinegar
• 150 mL Extra virgin olive oil
• 20 mL Lemon juice
• 1 pinch(es) Salt / pepper to taste