1 Lamb Shoulder Bone In
6 Sprigs of Rosemary
Mint Salsa Verde
1 bunch of Mint
2 cloves of garlic
2 tbsp Dijon Mustard
200ml olive oil
4 Vines Cherry Tomatoes
4 Large Maris piper Potatoes
Start By Searing the lamb shoulder in a little oil until golden.
Leave to cool then rub the marmite all over the shoulder.
Chop the rosemary and sprinkle all over the lamb. Season with a little pepper
Peel the potatoes and cut in half.
Put them in the bottom of the baking tray and place the lamb on top.
Place in a pre-heated oven at 120°c for 2-3 hours.
The meat should fall from the bone and the potatoes should be very soft but hold there shape.
Season the vine tomatoes with salt, pepper and olive oil and put on top of the lamb 10 minutes before taking out of the oven.
For the salsa, place all the ingredients, apart from the oil into a blender and pulse until broken up. Turn on the blender to full speed and add the oil a bit at a time. Season with salt and pepper.
When the lamb is cooked, Remove from the oven and pour the salsa all over the hot meat and serve in the middle of the table with family and friends to help themselves.
Serve with green vegetables of your choice and a bottle of our Head Sommelier, Sergio's wine recommendation:
Corbieres, ‘Terrassettes’, Clos de l’Anhel, Western Languedoc (Organic) 2018
"The slow cooking required for the dish would certainly encourage favouring a mature wine, but it is preferable to go for a young wine whose primary aromas will, on the other hand, underline the texture of lamb and the complexity aromatic of the dish.
In addition, the wine will have retained all its freshness, which will be very necessary to get along with the presence of anchovy, capers and gherkins.
A Corbieres, a Minervois and in fact all the red wines of Languedoc in the south of France, will bring often spicy notes, sometimes mint, evoking the smell of guarrigue and in fact a whole aromatic palette that will make echo to the energy of the dish."
© 2022 The Montagu Arms Hotel
Powered by Intergage