Lamb Shoulder with Salsa Verde

Lamb Shoulder with Salsa Verde

Recipe created by Ben Van Tiggelen, Head Chef The Farm Yarra Valley.

Note: Overnight refrigeration required

Time

0m

Difficulty

Ingredients

For 6 people

  • 2.5 kilo(s) Lamb shoulder, square cut
  • 1 teaspoon(s) Coriander seeds
  • 1 teaspoon(s) Fennel seeds
  • 2 Star anise
  • 0.5 teaspoon(s) Cardamom seeds
  • 0.25 teaspoon(s) White pepper
  • 2 teaspoon(s) Sea salt
  • 100 mL Extra virgin olive oil
  • 1 Bunch of basil
  • 1 Bunch of parsley
  • 1 Bunch of mint
  • 50 grams Cornichons
  • 3 Garlic cloves
  • 2 teaspoon(s) Dijon mustard
  • 1 Eshallot
  • 5 Anchovies
  • 20 mL White wine vinegar
  • 150 mL Extra virgin olive oil
  • 20 mL Lemon juice
  • 1 pinch(es) Salt / pepper to taste

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. For the Lamb Shoulder: Toast the coriander seeds, fennel seeds, star anise, cardamom and white pepper at 160 degrees for 12mins, let them cool and pound in a mortar and pestle until fine.
  2. Score lamb shoulder and rub in 50ml extra virgin olive oil, salt and the spices you have just ground. Place into a container and glad wrap overnight in the fridge.
  3. Pull lamb out of fridge 2 hours prior to cooking and pre heat oven to 130 degrees. Place lamb into and deep oven tray, add the rest of extra virgin olive oil and cover with foil. Once the lamb is in the oven turn down to 110 degrees and roast for 6 hours. Take Lamb out make sure it is falling of the bone and rest for 20mins before serving.
  4. For the Salsa Verde: Wash parsley and mint and spin dry. Place herbs, cornichons, garlic, mustard, eshallot, anchovies, white wine vinegar, extra virgin olive oil and lemon juice into a food processor and blend till smooth. Add salt and pepper to taste. Serve with lamb shoulder.