This Victorian-style lamb two ways with veggies and vinaigrette dressing is perfect for a fancy dinner with friends and family. TO DRINK: Spicy, berry-laden shiraz
Victorian-style lamb two ways with veggies and vinaigrette dressing
Ingredients
MARINADE
- 100ml olive oil
- 30ml (2 tbsp) rosemary and thyme, chopped
- 20ml Maldon salt
- 1 whole lamb shoulder
- 1 whole lamb loin
- 700g baby potatoes
- 20 baby leeks
- 1 punnet mange tout
- 50g butter
- 200g baby asparagus
- salt and freshly ground black pepper, to taste
SHERRY VINAIGRETTE
- 25ml lemon juice
- 15ml (1 tbsp) dry sherry
- 65ml olive oil
- 25ml sunflower oil
- 1 garlic clove, crushed
- a pinch of paprika
- zest of ½ a lemon
- 5ml (1 tsp) brown sugar
- salt, to taste
- 250ml (1 cup) lamb just
- fresh pea tendrils, to serve
- Maldon salt, to serve
Instructions
Combine the olive oil, rosemary and thyme with a little salt and marinate the whole shoulder for six hours or overnight if possible. 2 Preheat the oven to 160ºC.
Clean the lamb loin, leaving only the medallion of the meat as a cylinder shape (it should resemble a whole fillet). Marinate the loin with the lamb shoulder.
Cook the shoulder in the preheated oven for 30 minutes. Reduce the heat to 140°C and cook for 4 hours. Remove from the oven and set aside to cool. Slice the lamb shoulder into 5cm cubes (pull the shoulder bone out of the of the remoulade.
Roughly crush the walnuts and sprinkle on the remaining side.
Brunoise the pear and sprinkle over the top, finishing off with the caviar and coriander shoots.
