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Butterflied Lamb Shoulder with Salsa Verde
Butterflied Lamb Shoulder with Salsa Verde is a modern British recipe for a classic dish of butterflied lamb shoulder flavoured with lemon zest, coriander and thyme that's roasted, sliced and served drizzled with a green salsa. The full recipe is presented here and I hope you enjoy this classic British version of: Butterflied Lamb Shoulder with Salsa Verde.
prep time
60 minutes
cook time
40 minutes
Total Time:
100 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesLamb RecipesBritish Recipes
Butterflied Lamb Shoulder with Salsa Verde: A British recipe for a dish of butterflied lamb shoulder flavoured with lemon zest, coriander and thyme that's roasted, sliced and served drizzled with a green salsa.
Ingredients:
For the Lamb:
1.5kg lamb shoulder, boned and butterflied open
finely-grated zest of 1 lemon
1 tbsp ground coriander seeds
2 tbsp lemon thyme leaves, chopped
olive oil, for frying
salt and freshly-ground black pepper, to taste
For the Salsa Verde:
8 anchovy fillets, finely chopped
3 tbsp baby capers
1 garlic clove, finely chopped
2 tsp Dijon mustard
1 small mixed bunch of
basil,
chives and
flat-leaf parsley
3 tbsp white balsamic vinegar
80ml extra-virgin olive oil
salt and freshly-ground black pepper, to taste
Method:
In a mortar, mix together the lemon zest, coriander seeds and lemon thyme with enough olive oil to form a paste. Season to taste with salt and black pepper. Spread this mixture all over the meat.
Cover with clingfilm (plastic wrap) and set aside to marinate in the refrigerator for 60 minutes.
Set a rack in a roasting tin then lay the meat on the rack. Transfer to an oven pre-heated to 220°C and roast for between 20 and 25 minutes, or until done to your liking. Remove from the oven, sit on a wooden block, cover with foil and set aside to rest for 12 minutes.
For the salsa, finely chop the herbs then mix in a bowl with the other ingredients. Set aside to allow the flavours to develop.
Thinly slice the lamb. Top with a little of the salsa then serve with the remaining salsa, steamed asparagus spears and halved tomatoes.
