Slow Roast Shoulder of Lamb, Potato Terrine and Salsa Verde
Try HG Walter Slow Roast Shoulder of Lamb, Potato Terrine and Salsa Verde Recipe.
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Ingredients
- Salt
- Black pepper
- Olive oil
- 1 whole lamb shoulder (approximately 2kg)
- 1 head of garlic - peeled
- A few sprigs of rosemary
- 750g red skin potato
- 100g unsalted putter
- Teaspoon of paprika
- 25g tinned anchovy
- 50g lilliput capers
- 1 large clove of garlic
- A handful of picked basil
- A handful of picked flat leaf parsley
- A handful of picked mint leaves
- A teaspoon of Dijon mustard
- 200ml good quality olive oil
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