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Marlene van der Westhuizen

ROAST SHOULDER OF LAMB WITH BABY GREENS

INGREDIENTS

DINNER, SERVES 6

  • 2kg lamb shoulder, bone in
  • 15ml good olive oil
  • salt to taste
  • 1 whole bulb garlic
  • a handful fresh rosemary leaves
  • a handful fresh thyme
  • 50ml dry white wine
  • 250ml chicken stock
  • mixture of green vegetables (sugar snap peas, baby broccoli, fine beans, tat soi or baby spinach, asparagus)
  • a handful petit pois
  • a handful macadamia nuts

INSTRUCTIONS

1

Preheat the oven to 180°C.
2

Place the shoulder in a roasting pan, drizzle with a little olive and season lightly with the salt.
3

Halve the garlic bulb horizontally and place both halves, cut-side up, in the roasting pan with the rosemary and thyme. Cover the pan and roast the shoulder in the oven for about 2 hours until the meat is absolutely tender.