Name: Slow-Cooked Lamb on Grilled Sourdough, with Rocket, Tomato & Mint Salsa
Yield: Serves 4
Cuisine: British
Ingredients: 5 garlic cloves, unpeeled, smashed using the back of a knife; 100 ml vegetable oil, chilled for 30 minutes; 2 bunches rocket; 2 bunches fresh mint, leaves picked; 1 tsp sea salt flakes (omit if brining lamb first, see tip), plus extra, for seasoning; 1 baby cos lettuce, leaves separated; 1.5 kg lamb shoulder (see tip); 2 tbsp shiraz red wine vinegar; 250 ml (1 cup) cooking or dry red wine; 3 eschalots, peeled, thinly sliced; 4 fresh rosemary sprigs; 4 slices white sourdough; 2 tbsp classic dressing; 240 g mixed tomatoes, sliced (we used a mix of heritage and cherry tomatoes); 2 litres (8 cups) chicken stock; Freshly cracked black pepper, for seasoning; 2 fresh thyme sprigs; 2 tbsp lemon extra virgin olive oil, plus extra, for serving; Sea salt flakes and freshly cracked black pepper, for seasoning; 500 ml (2 cups) bought good-quality demi-glace

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 bunches rocket
1 baby cos lettuce, leaves separated
240 g

Oceania
Europe
Australia
United Kingdom
Sydney
Lunch
Mediterranean

Method

Begin with preparing the lamb shoulder. Preheat oven to 110°C fan forced. Place lamb in a flameproof roasting pan, deeper than the lamb. Combine the stock and salt, if using, in a jug. Stir until salt dissolves. Pour into pan to cover the lamb. Add garlic and

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Slow-Cooked Lamb on Grilled Sourdough, with Rocket, Tomato & Mint Salsa

Ingredients

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