This delicious spring recipe from Jenny, our Nethercott House kitchen manager, is an occasional treat for visiting schools and a great option for a social gathering. You can get the lamb cooking and prepare the accompaniments long before guests arrive, so you’ll have plenty of time to enjoy everyone’s company before the meal is served. Gently spiced grilled halloumi or aubergine are a great alternative to lamb for vegetarian guests.
The first lettuces are ready for harvesting from our gardens in the springtime, along with spring onions – these make a lovely side salad to go with the lamb.
Ingredients
- 1 x joint lamb shoulder – around 2kg
- 125ml malt vinegar
- 90g brown sugar
- 1 bulb garlic
- Sprigs rosemary
- 300ml lamb stock (make from stock cubes)
- Natural yoghurt
- Fresh mint
- Lettuce leaves
- Spring onions
- Flatbreads.
Method
- Place the lamb in a large casserole dish with the vinegar, brown sugar, stock and rosemary.
- Cut the bulb of garlic in half, and add to the casserole dish.
- Cover with a lid or tin foil, then cook in the oven at 130 degrees for 6 – 8 hours, until the lamb is tender enough to be pulled apart.
- Mix some natural yoghurt with some fresh mint or a couple of tea spoons of mint sauce.
- Build your garden salad from the lettuce and spring onions.
- Place minty yoghurt and salad into the fridge until you’re ready to serve.
- Once the lamb is cooked, remove it from casserole dish, and use two forks to pull it apart. Pop it into a warmed serving dish.
- Just before serving, gently warm the flatbreads.
- Set out the lamb, warmed flatbreads, minty yoghurt and garden salad so your guests can build and enjoy a delicious meal together.
We’d love to see you and your guests enjoying this delicious meal together. Share you photos by tagging us on Instagram or Facebook.
