Victorian-style lamb two ways with veggies and vinaigrette dressing

January 3, 2013 (Last Updated: January 11, 2019)
Victorian-style lamb two ways with veggies and vinaigrette dressing recipe

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 

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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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January 3, 2013 (Last Updated: January 11, 2019) By
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