Dinner of the decade: Slow-roast lamb salad with chimichurri sauce

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Dinner of the decade: Slow-roast lamb salad with chimichurri sauce

Celebrate the end of the 2010s in style with these decadent recipes from James Martin  This glorious slow-roast lamb salad with chimichur

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Celebrate the end of the 2010s in style with these decadent recipes from James Martin 

This glorious slow-roast lamb salad with chimichurri sauce is a delicious dish for meat-lovers

This glorious slow-roast lamb salad with chimichurri sauce is a delicious dish for meat-lovers

This glorious slow-roast lamb salad with chimichurri sauce is a delicious dish for meat-lovers 

Roast lamb as a sharing platter makes a great crowd pleaser. I’ve served it with a delicious salad and home-made South American chimichurri sauce. Just dig in!

Serves 6

For the lamb

  • 2 large onions, peeled and halved
  • 2kg (4lb 8oz) lamb shoulder
  • Salt and freshly ground black pepper
  • 500ml (18fl oz) stock

For the chimichurri

James says

Store the chimichurri sauce in an airtight container in the fridge for up to a week – it’s delicious over meat or fish.

  • 50ml (2fl oz) red wine vinegar
  • 1 green chilli
  • 2 cloves of garlic
  • 1 shallot, diced
  • 1 small bunch of coriander
  • 1 small bunch of mint
  • 100ml (3½fl oz) olive oil
  • 1tsp dried oregano

To serve

  • Salad leaves and croutons (see tip across the bottom of the page)

Preheat the oven to 170°C/fan 150°C/gas 3. Place the onions on a roasting tray and put the lamb shoulder on top. 

Season well and pour the stock in. Bake for 2 hours. Rest for 15 minutes, then shred the lamb. 

Meanwhile, put all the ingredients for the chimichurri sauce in a food processor. Blitz until smooth, then transfer to a bowl or jar.

Pile the salad leaves onto a large platter and top with the shredded lamb. Spoon some of the sauce over, with the rest on the side, and serve with croutons.

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