Lamb Shoulder, Beetroot, Mint & Sorrel

Lamb Shoulder, Beetroot, Mint & Sorrel

Ingredients

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

Method

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

Coconut Chicken with Spicy Cucumber Ribbons

This scrumptious chicken dish is perfect for times when you've been out and about for most of the da...

Wagyu Fillet, Fondant Potato & Black Truffles

Chef Jane Tibble knows that it's classics that dominate.

Roast Lamb with Mint & Rosemary

Annette Sym created this super-easy recipe so that beginners can serve a delicious roast meal relati...


Similar Recipes

Chicken/Poultry