Lamb Shoulder, Beetroot, Mint & Sorrel

Lamb Shoulder, Beetroot, Mint & Sorrel


1 lamb shoulder
6 cloves garlic
1 bay leaf
10ml olive oil
1 sprig rosemary
1 sprig of thyme
300ml water

12 sorrel leaves
12 sprigs mint
10g sheep's milk cheese
1 large beetroot, peeled and cut into strips
10g sugar
10ml water
Salt and pepper


Season the lamb with salt and pepper and place in a deep baking tray.

Smash the garlic, herbs and oil and rub into the lamb.

Cover with tin foil and then cook for 4 hours at 170 degrees. The lamb is ready when it pulls away from the bone.

In a frying pan, caramelise the sugar, carefully add the beetroot and the water. Cook for 1 minute.

Serve on a plate with chunks of lamb, torn mint and crumbled sheep’s milk cheese.

Serves 6

Chef Darren Robertson

Recipe provided by Three Blue Ducks Bronte

More Recipes

Ramp Pesto with Seared Chicken, Radish and Bread Salad

You can add garlic or cheese to this pesto if you like, but don’t let not having those things preven...

Roasted Confit of Duck Leg - Chef Recipe by Graeme McLaughlin

“This dish is based on duck dishes from Central Europe in the Winter time – namely Germany, Hungary ...

Similar Recipes