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Recipe of the week: Herby lamb shoulder

1st May 2015
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As a newbie on the Farmdrop team I decided to take the bull by the horns and volunteer to cook up the next team lunch. We’re all still here a few days later in fine health and happiness, so…success! Here’s my recipe for a herby slow roast lamb whole shoulder, butter beans & wild garlic, and a griddled courgette salad – with a little help from the divine Polpo cookbook for the veggies.

Herby roasted lamb shoulder

Serves 6

Get a big roasting pan ready. Heat the oven on to 150C. Make some inserts into the lamb all over with a sharp knife and shove the garlic into these pockets. Rub the herbs all over and cover in oil and seasoning. Cover the shoulder and entire pan with tin foil and leave to cook for 3 hours. One it’s done, the meat should just slide off the bone, (and into your belly).

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Courgette and Rocket Salad

Serves 4 – 6

Toast the bread in a toaster. Place the garlic and chilli flakes in a food processor and whiz (if you don’t have a mini one, I totally recommend it, it’s a kitchen lifesaver!). Add the toast, salt and pepper pinches and whiz again. Add a few drops of olive oil and give it one more whiz.

For the courgettes, get a griddle pan nice and hot, (you can use a frying pan, you just won’t get those sexy stripes). Cut them thinly lengthways and cover in olive oil, salt and pepper and place in the pan. Leave them to cook for a minute or two, letting them get a bit charry, and turn over. Leave to cool down to room temperature.

Layer up the courgette in a serving dish with piles of rocket, drizzling the lemon juice and seasoning as you go. Top with a scattering of the breadcrumb mix.

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Butter beans with wild garlic

Serves 4 – 6

  • 200g butter beans, I used dried ones and soaked them over night
  • 1 onion, skin removed, cut into quarters
  • Couple of bay leaves
  • 1 whole head of garlic, cut in half
  • Sea salt and black pepper
  • Olive oil
  • 1 bunch of wild garlic leaves, stalks removed and roughly chopped

Follow the instructions on your pack of dried butter beans to cook them. Whilst they’re bubbling away add the onion, bay leaves and garlic. Don’t add salt yet. Once the beans are cooked through, remove the onion, garlic and bay leaves. Drain the water, keeping a little back to keep it saucy. Season the beans whilst warm, and jostle the wild garlic amongst them so they wilt a little. Place in a serving dish with a few glugs of olive oil and serve.

Enjoy! 

– Susan, new Content & Comms gal

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