By Oliver Xie, Head Chef at The Grille.
For the Lamb Shoulder
- One lamb shoulder, boned and butterflied
- Brine (see below)
- 70g milk
- 500ml fresh lamb stock
- 2 sprigs of fresh rosemary
- 4 cloves of garlic
For the brine
- 215g salt
- 75g brown sugar
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- Put all ingredients in a large pot with 1 litre of water
- Bring to the boil then remove from heat and leave to infuse for 20 minutes
- Dilute and cool with 500ml of cold water and 500g of ice. Stir well.
For the salsa verde
- 1 packet flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary leaves, finely chopped
- 1/2 cup pitted olives, chopped
- 1/4 cup capers, rinsed and chopped
- 1 tsp Dijon mustard
- 1 tsp red wine vinegar
- 2 anchovy fillets, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup extra virgin olive oil
- Mix all ingredients in a bowl and check seasoning - should be zest and zingy
- Prepare the brine
- Put the lamb shoulder and brine in a bowl or dish deep enough to allow the lamb to be completely covered in the brine. If necessary, weigh it down with a plate to ensure the lamb is completely submerged. Leave in the chiller for three hours.
- Preheat the oven to 150°C
- Heat a large frying pan (or BBQ in summer) with a little oil until smoking hot. Sear the lamb for two minutes on each side to caramelise.
- Transfer lamb to a deep roasting dish. Add the stock, rosemary, and garlic, and cover with tin foil
- Roast for three and a half hours or so until so tender you can easily push the handle of a wooden spoon through the cnetre
- Drain off the stock (save it for use in soups/other recipes) and serve the lamb with the salsa verde and your choice of veggies, carbs, and salads.