Photo: Emiliano Vittoriosi
Slow-roast shoulder of lamb with green sauce
10 ingredients
15 min
Serves 4
openrecipes
Great British Menu introduced us to chef Tom Kerridge. Here's his recipe for a perfect spring roast
Estimated Nutrition (whole recipe, rough)
425
Calories
26g
Protein
35g
Fat
2g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large whole shoulder of lamb , bone in (approx 1.8kg)
- 20 garlic cloves , peeled
- handful mint leaves, blanched and chopped
- handful tarragon leaves, blanched and chopped
- handful flat-leaf parsley leaves, blanched and chopped
- 2 tbsp capers , rinsed and drained
- 2 tbsp salted anchovies , rinsed and drained
- 1 tbsp Dijon mustard
- 2 garlic cloves
- 250ml olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes