Slow-roasted shoulder of lamb
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Tapenade skordalia
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g floury potatoes(such as Maris Piper), cut into even-sized chunks
- 3 garlic cloves
- 150ml extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 ½ tsp black or green olive tapenade
Nutrition: per serving
- kcal527
- fat41g
- saturates6g
- carbs34g
- sugars2g
- fibre4g
- protein4g
- salt1.8g
Method
step 1
Bring a large pan of salted water to the boil, add the potatoes and cook for 20 mins or until tender.
step 2
Meanwhile, crush the garlic with 1 tsp salt, using a pestle and mortar, to form a paste.
step 3
Drain the potatoes and allow to steam-dry for a couple of mins, then pass them through a ricer into a bowl (or see tip, below). Stir in the garlic paste and gradually add the olive oil, mixing thoroughly until you have creamy, light potatoes.
step 4
Stir through the red wine vinegar and the tapenade. Keep warm under foil until ready to serve. This recipe goes well with Rosie's slow-roasted shoulder of lamb and braised summer veg. See recipes, right.
