This is the last of the series of recipes I have developed for JamieOliver.com and his series of ’10 recipes to save your life’.
Slow cooked Lamb Shoulder with a mint chutney is probably one of my most cooked meals when entertaining a crowd as it can be prepared ahead and requires little time of me in the kitchen once the guests arrive (I hate missing out).
This makes it a timely recipe ahead of the festive season and one I know you are just going to love. The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chilli if spice isn’t your thing. It does seem to loose some of it’s spiciness when combined with the lamb (my kids handle a two chilli chutney fyi).
1 lamb shoulder (1.5-2kg approx.) bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn’t pop up when it is cooking and pierce the foil)
1 lemon, halved and bases trimmed so they can sit flat, flesh side up
6-7 small cloves garlic, peeled and halved (or quartered if large)
⅔ cup water
2 tablespoons rosemary leaves, chopped finely
1 clove garlic, peeled
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Grind black pepper, to taste
Large bunch of mint (cup firm packed), leaves picked off the stems
1 clove garlic, crushed
1-2 red chillies, whole
Pinch sea salt
Juice one lemon
1 teaspoon red wine vinegar
I love this with a big fresh salad or steamed veggies simply dressed with lemon juice, olive oil, salt and pepper. My ebook ‘Well Nourished – Sides and Salads‘ has plenty of fabulous accompaniments to this delicious meal. Check it out here.
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