Pressed Lamb Recipe | olivemagazine
Transform a lamb shoulder into slices of tender pressed meat then serve with a rich gravy made from its juices and a clever courgette side. From the kitchens of London's Caravel, this is an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 1.75kg lamb shoulder
- vegetable oil for frying
- 3 carrots roughly chopped
- 2 celery sticks
- 3 onions roughly chopped
- 1 garlic bulb
- 1 fennel bulb
- 500ml red wine
- 500ml chicken stock
- thyme, rosemary and bay leaves
- 1kg onions halved
- 1kg courgettes cut into 2cm diagonal slices
- 300g spring onions thinly sliced
- 1 lemon juiced
- flat-leaf parsley chopped
- mint chopped to make 2 tbsp
- 2 garlic cloves
- capers chopped to make 2 tbsp
- 250ml olive oil
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