Slow cooked lamb shoulder, butter beans, pickled chilli salsa verde
This is a wonderful Autumnal dish – slow cooked, melt-in-your-mouth lamb shoulder served on a hearty butter bean stew, and topped with a vibrant pickled chilli salsa verde.
Ingredients
Directions
- 1
Place 10-15 small shallots, 2 whole leeks cut into rounds, 1 whole garlic bulb slices in half, 5 sprigs of rosemary, 5 sprigs of thyme in the pan. Season well and cover in olive oil.
- 2
Place the lamb shoulder on top, brush with oil, season well, and put in a preheated oven, uncovered on 220C for 30 mins to sear.
- 3
Add high quality chicken stock to the pan up to the bottom of the lamb shoulder. Place the lid on and return to the oven at 120C for 4 hours.
- 4
Finely chop handfuls of parsley, mint, basil, 4 garlic cloves, 3 anchovies, and 3 pickled chillies. Add to a bowl with 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 2 tbsp capers, salt, extra virgin olive oil, and mix. Add oil until the sauce is loose but not runny.
- 5
Remove the lamb and c. 50% of cooking liquid and add 1 tin of mashed butter beans to thicken. Then add 5 tins of cooked butter beans, place the lamb on top, and put back in the oven at 220C for 30-40 mins to heat the beans and crisp the lamb.
- 6
Serve the beans and lamb, drizzled in salsa verde.
