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