A one-dish wonder easy to prepare and packed with flavour, with leek salsa verde for a fresh kick …
SLOW-ROAST LAMB
Ingredients
• 1 bone-in lamb shoulder (about 1.5kg)
• 20 turns of freshly ground black pepper
• 1 tsp fennel seeds
• 3 sprigs of rosemary
• A small bunch of thyme
• Salt
• Olive oil
• 1 whole garlic bulb, cloves peeled
• 300ml water
• 150ml dry white wine (or 150ml extra water)
Method
1. In a pestle and mortar, crush the black pepper, fennel seeds, rosemary, and thyme with a generous pinch of salt. Mix in 3 tablespoons of olive oil, then rub this all over the lamb. Leave to marinate for an hour at room temperature or overnight in the fridge.
2. Preheat the oven to 170°C fan. Place the lamb in a deep baking tray with the garlic, then pour the water and wine around it, and cover tightly with foil. Roast for 3 hours, or until the meat starts to easily pull apart from the bone.
3. Remove both trays from the oven and turn the temperature up to 220°C fan. Place the lamb back in the oven, uncovered for 30 minutes, until nicely browned. Cover loosely with foil and rest for 20-30 minutes. This is essential and worth the wait!
LEEK SALSA VERDE
Ingredients
• 3 leeks, trimmed
• 6–8 tbsp best-quality extra virgin olive oil
• A large handful of fresh parsley
• A small bunch of mint
• 1 heaped tsp capers, roughly chopped
• 1 heaped tsp Dijon mustard
• Lemon juice
• 2–3 tbsp red wine vinegar
• A few anchovies, chopped (optional)
• Salt and pepper
Method
1. While the lamb is roasting, remove the outer layers of the leeks and halve them lengthways. Lay them in a separate roasting tray, season with salt and a little olive oil, cover with foil, and place in the oven for about an hour, until they are really soft. Cooking time will depend on their size, so check until they’re meltingly tender.
2. Once the soft leeks are out of the oven, finely chop them and place in a bowl. Add the finely chopped herbs, capers, Dijon mustard, vinegar, and anchovies (if using). Stir in the extra virgin olive oil and season with salt and pepper. Taste and adjust, adding more mustard or some lemon juice if needed. I like it chunky but feel free to blitz the herbs, then stir in the leeks.
3. Place the lamb on a platter and pour over any resting juices. Serve with the leek salsa verde and a side of buttered asparagus and new potatoes.