What you’ll need
- ½ Shoulder of British lamb
- 2 sprigs rosemary
- 1 bulb of garlic cut in half
- 2 sprigs sage
- 1 red onion quartered
- Salt & pepper
- Olive oil
- 250ml white wine
- To Serve:
- 1 packet baby leaf salad
- 2 grilled courgettes
- 1 bunch each of fresh basil, parsley and mint
- 3 large charred spring onions
- 1 grilled goats cheese
- Handful of radishes
- Olive oil and balsamic vinegar
The next day, preheat your oven to 200 and cook the lamb uncovered with all the marinade for 30 minutes, turn the oven down to 170 and pour the wine into the lamb dish. Cover it well with tin foil and cook for another 2 and a half hours. Remove from the oven but leave covered to rest while you prepare the rest of the salad.
Score the lamb and place in an oven tray with all the other marinade ingredients, and a good glug of olive oil, season with salt and pepper and leave in the fridge overnight to marinade.
Slice the courgettes lengthways and grill for a few minutes each side on a BBQ, place on your serving board and season well. Par boil the spring onions whole for 2 minutes and then grill before adding them to the board. Slice the goats cheese into rounds and grill for 2 minutes until bubbling and golden. Slice the radishes and put everything on the board with the lamb on top. Warm the cooking juices in a saucepan and pour into a jug for people to drizzle over their salad. Dress the salad with a glug of olive oil and a drizzle of good balsamic vinegar before serving.
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