Hywel Griffith’s Welsh Lamb shoulder with a chunky tomato and fennel salad – Eat Welsh Lamb and Wels
Hywel Griffith’s Welsh Lamb shoulder cooked low and slow with garlic and basil, served with a flavorful tomato and fennel salad. Perfect for a hearty meal.
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 eatwelshlambandwelshbeef.com.
Ingredients
- 1 PGI Welsh Lamb shoulder joint
- 5 garlic cloves, boiled in water for 10 minutes
- Handful of fresh basil leaves (about 15 leaves)
- Salt
- 5 spring onions, roughly sliced
- 1 head of fennel, roughly chopped
- 5 ripe plum tomatoes, roughly diced
- 50ml olive oil (good quality)
- 50ml balsamic vinegar (good quality)
- 2 aubergines
- 150g rocket
- 1 ciabatta loaf
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