Slow Roasted Shoulder of Lamb, Salad Primavera, Salsa Verde & Ricotta

The Lamb

Ingredients

• 1 shoulder of lamb approx. 2 kgs – we use Plain Paddock Lamb
• 50g anchovy fillet
• 2 tsp ground cumin seed
• 75mls extra virgin olive oil
• 20g salt
• 1 lemon – juice & zest
• Freshly milled pepper

Method

In a mortar and pestle make a paste with all ingredients and rub over the lamb 1⁄2 an hour before cooking. This will allow the flavours to start to penetrate the meat.

Put the marinated shoulder in your roasting pan lined with baking paper and place in the roasting oven on the lowest runner for 1 hour and then transfer to the simmering oven for a further 1 1⁄2 hours or until the meat is falling of the bone. You will need to baste your lamb throughout the cooking process.

Salsa Verde

Ingredients

• 1 cup mint
• 1 cup continental parsley
• 1 cup chervil
• 1⁄2 cup dill
• 1 lemon – juice only
• 3-5 anchovy fillets
• 2 tsp salted capers – rinsed and soaked in cold water for 1 hour
• 1 scrap of garlic
• 150 – 200mls
• olive oil
• Salt and pepper to taste

Method

In your food processor place anchovy, lemon, capers, garlic and 1⁄2 of the olive oil and pulse until smooth. Add herbs and continue to puree, feeding in the olive oil as you go until desired consistency is achieved. Season with salt and pepper and lemon juice. Set aside until required.

Salad Primavera

Ingredients

• 2 bunches asparagus – peeled and cut on an angle
• 1 bunch French breakfast radish
• 2 young fennel bulbs
• 18 shallots – peeled but kept whole
• 1 cup young broad beans – shelled
• 1 cup garden peas
• 1 cup mint leaves – torn
• Extra virgin olive oil to drizzle
• 200g fresh ricotta
• Salt and pepper to taste

Method

Blanch the asparagus for 60 seconds and refresh in cold water. Slice radish and fennel as thin as you can. Place shallots in roasting tray with the lamb when you transfer it to the simmering oven. Blanch broad beans for 60 seconds and refresh in cold water. Then peel away the tough outer skin. Blanch garden peas for 60 seconds and refresh in cold water. Place all ingredients in a large bowl. Drizzle with olive oil, season and toss.

To Assemble

Remove lamb from the oven and allow to cool enough that you can handle it. It should be falling off the bone by now. Remove the meat from the bone pulling it into small pieces as you go. Cut the shallots in 1 ⁄ 2 and add to the salad.

On a large platter scatter 1/3 of the salad over the bottom then do the same with the lamb. Drizzle over some of the Salsa Verde and crumble 1 ⁄ 2 of the ricotta. Repeat until all the salad is used. You may have more lamb than you need. This can be kept for sandwiches during the week.

Damian Sandercock – Piper St Food Co