Slow Roasted Lamb shoulder & Salsa Verde – Ross & Ross Gifts
We have come up with an incredible way for you to cook your slow roasted lamb shoulder to perfection! Paired with our Salsa Verde for the ultimate Sunday Roast!
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 rossandrossgifts.co.uk.
Ingredients
- Shoulder of British lamb (bone-out and rolled), approx. 2kg
- 1 clove garlic, thinnly sliced
- Ross and Ross Roast Lamb Rub
- Oil (any neutral)
- Salt and Pepper to taste
- 30g flat leaf parsley, finely chopped
- 20g fresh mint, picked and finely chopped
- 20g banana shallots, peeled and finely chopped
- 20g gherkins, drained and finely chopped
- 20g capers (in brine), drained and finely chopped
- 100-150ml English rapeseed oil (we use Cotswold Gold)
- 15ml lemon juice
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