Lamb with Mint and Caper Salsa Verde - Chef Recipe by Rob Hope-Ede

Ingredients

1 garlic clove, finely chopped
1 shallot, finely chopped
1 Tbs capers, finely chopped
1 Tbs Dijon mustard
2 anchovy fillets, finely chopped
1 cup mint leaves, finely chopped
1/2 cup Italian parsley, finely chopped
1/4 cup extra virgin olive oil
1 Tbs Pedro Ximenez sherry vinegar (or wine vinegar and pinch of sugar
Zest of a lemon

1 kg bone-in lamb shoulder
1 tsp flaky sea salt
2 onions, cut into wedges
1 head of garlic, cut in half
1 bay leaf
1 bottle lager-style beer
2 cups chicken stock
3 Tbs fish sauce
3 Tbs honey
1 lemon, cut in half
2 Tbs olive oil

Method

Preheat the oven to 180 C, rub the lamb shoulder with olive oil and salt. Place the onions and lamb onto a baking tray and cook the lamb for 45 minutes, transfer the onions and lamb to a casserole dish and add the remaining ingredients and cover.

Lower the oven temperature to 160 C and place the covered casserole dish into the oven for 3 hours, remove the lamb shoulder and place back onto the oven tray, increase the oven temperature to 200 C and cook the lamb shoulder for a further 15 minutes to colour the lamb.

Transfer to a serving platter and smother generously with the salsa verde.

Credits: Onemata Restaurant at Park Hyatt Auckland

Photo Credits: Onemata Restaurant at Park Hyatt Auckland