Recipe | Braised Shoulder of Lamb, Tzatziki & Spring Vegetables


Recipe | Braised Shoulder of Lamb, Tzatziki & Spring Vegetables

Overused your barbecue this summer? Don’t worry – this lamb dish will have your guests sighing in relief that your dinner party doesn’t involve yet another culinary cremation.

Braising isn’t just for winter, the addition of creamy yoghurt, fresh mint and light textures will have you dreaming of a Grecian getaway.

For the lamb:
1 organic lamb shoulder
4 large carrots
5 celery sticks
2 leeks
1 bulb of garlic cut in half
250ml red wine
1 bunch of rosemary

For the spring vegetables:
2 tins of butter beans
1 bunch of asparagus
1 bunch of baby heritage carrots
1 bunch of baby courgettes
1 small bag of sugar snaps
1 clove of garlic
1 handful of capers
4 anchovy fillets
1/2 bunch of parsley
1/2 bunch of mint
1/2 bunch of basil
1 tsp wholegrain mustard
Juice of 1/2 lemon
50ml olive oil

For the tzatziki:
1/2 cucumber
300ml natural yoghurt
1/2 bunch of mint
Salt & pepper

The Wild Fork - Henley Regatta - 137

For the lamb:
1) Roughly chop the carrots, celery, leeks & rosemary and add to a large pot with the stock & red wine
2) Seal the lamb on all sides in a frying pan of hot olive oil and transfer to the pan of stock
3) Put the pot into the oven at 150 degrees for four hours, or until the bone falls from the meat

For the vegetables:
4) Slice the asparagus, baby carrots & courgettes in half lengthways and add to a saucepan of water. Bring to the boil and refresh in cold water immediately.
5) Whilst the vegetables are coming to the boil, blitz the garlic, capers, anchovies, parsley, mint, basil, lemon juice and olive oil in the food processor to form a dressing
6) In a large serving bowl, mix the butter beans, sugar snaps, refreshed vegetables and dressing with a pinch of salt and pepper

For the tzatziki:
7) Grate the cucumber and squeeze out the liquid with a paper towel
8) Empty the yoghurt into a bowl and stir in the cucumber
9) Finely chop the mint and mix into the yoghurt mixture

The Wild Fork - Henley Regatta - 135

To finish:
10) Remove the lamb from the oven in it’s roasting dish, placing on a heatproof mat in the centre of the table. Garnish with rosemary & the tzatziki.
11) Serve the spring vegetables in a large bowl, and let guests help themselves.