Keyword braised lamd, butterflied greek-style lamb, family meals, lamb shoulder, one pot meal, sunday lunch
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 6people
Cost £-££
Ingredients
2kglamb shoulder
vegetable oil
1stick of clelery, roughly chopped
2onions, roughly chopped
6garlic cloves
2carrots chopped into large pieces
3sprigs of roasemery
salt and pepper for seasoning
Jamie Oliver's green sauce (optional)
1tbsp(heaped tbsp) shelled unsalted pistachios
1tbsp(heaped tbsp) mixed-colour olives
1tbsp(heaped tbsp) baby capers in brine
1tbsp(heaped tbsp) baby cornichons
4anchovy fillets in oil, from sustainable sources
2tspEnglish mustard
1 bunch of mint
1bunch of parsley
red wine vinegar
extra virgin oil
Instructions
Lamb
Preheat the oven to 160°C.Heat the oil in a large, deep roasting pan or a large casserole dish and brown the lamb until brown all over. Be patient.
Remove the lamb from the pan and set it aside.Now, in the same casserole dish, add the onions, carrots, celery and soften them for a few minutes. Next add in the garlic, rosemary, wine and a little salt and pepper.
Cover with a lid or cover the whole pan with foil Roast the lamb for 3 - 4 hrs until the meat is tender and starting to fall off the bone.
**About an hour before serving, remove the pan from the oven and skim off any excess fat. Check the seasoning of the braising liquid and season with salt and pepper. Now, add the beans to the pan, replace the lid or foil, and cook for the last hour. (Add a little stock or water if it seems dry).
When ready, check the seasoning, add the parsley and serve
Green sauce
While the lamb is cooking make the green sauce. Finely chop the pistachios, and add the olives, capers and cornichons. Add the anchovies and English mustard, and the leaves from the mint and parsley. Now, chop everything until fine, mixing as you go. Scrape into a serving bowl, add 2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil and just enough boiling kettle water to loosen, mix well, then season with black pepper.Serve by pouring over the top of the lamb once you place it in the middle of the table.