LAMB SHOULDER WITH HASSELBACK POTATOES & HERBED JUS
Though it may look as though this recipe requires a number of steps, it is incredibly easy and provides a fresh approach to the Sunday roast.
Keywords
- LAMB SHOULDER WITH HASSELBACK POTATOES & HERBED JUS
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.daylesford.com.
Cooking tools:
- Blender
- Kitchen scale
- Saucepan
- Oven
- Roasting pan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Fork
- Serving platter
Ingredients
- 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
- 1⁄2 tsp salt
- 6 peppercorns
- 100ml olive oil
- 2.5kg lamb shoulder joint, bone in
- 200ml white wine
- 1 red onion, quartered
- 1⁄2 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 1⁄2 a lemon
- pinch of salt
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