• 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

    Serves: 6
    Cooking Time: 5 hrs + overnight to marinate

    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

    1

    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.

    2

    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.

    3

    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.

    4

    Roughly crush the walnuts and sprinkle on the remaining side.

    5

    Brunoise the pear and sprinkle over the top, finishing off with the caviar and coriander shoots.

     

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