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Recipe: slow cooked breast of lamb with salsa verde

Executive chef at Stanley House, Steve Williams, shares his recipe for a warming family dinner – slow cooked breast of lamb with salsa verde.

Makes 2 portions


For the marinade

  • Two garlic cloves – pureed
  • 25g parsley – finely chopped
  • One orange – juiced and finely zested
  • Olive oil to bind
  • 1 tblsp salt
  • 5g milled black pepper

For the lamb breast

  • One breast of lamb – de barked and trimmed (note: your butcher should be able to do this for you)
  • Duck fat or oil

For the salsa verde

  • 1 ½ garlic cloves
  • 25g parsley
  • 25g basil
  • 25g mint
  • 25g capers
  • 25g gherkins
  • Six marinated anchovies
  • 1 tblsp Dijon mustard
  • 3 tblsp red wine vinegar
  • 8 tblsp extra virgin olive oil

Method: for the marinate

  1. Combine all ingredients into a paste
  2. Reserve in the fridge

Method: for the lamb breast

  1. Lightly score the lamb on both sides and carefully rub the marinade into the lamb
  2. Place on a tray, cover and refrigerate for 24 hours
  3. Roll the lamb into a sausage shape and tie up at the ends and middle to stop the lamb springing apart during cooking
  4. Place into warm fat or oil and place in the oven at approximately 110*Celsius for approximately two hours or until tender
  5. Leave to rest on a warm plate

Note: the lamb can be braised instead of being cooked in the duck fat or oil for a healthier option

Method: for the salsa verde

  1. Blitz all ingredients together to form a smooth paste
  2. Season to taste

To serve

  1. Bring the lamb back to temperature and place in a bowl with your choice of vegetables and potato
  2. Spoon over the salsa and serve
  3. Enjoy!