zoom Shoulder of lamb with pistachio salsa verde
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    Shoulder of lamb with pistachio salsa verde

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    Shoulder of lamb with pistachio salsa verde

    • Gluten Free
    • Preparation time: 10 minutes plus marinating
    • Cooking time: 35 minutes
    • Total time: 45 minutes plus marinating

    Serves: 6

    Ingredients

    2 garlic cloves, roughly chopped
    1 tsp cumin seeds
    1tsp coriander seeds
    1 tsp fennel seeds
    1 tbsp grated fresh turmeric* or 1 tsp ground turmeric
    ½ tsp chilli flakes
    1 tbsp light brown soft sugar
    1 small red onion, roughly chopped
    2 tbsp extra virgin olive oil
    1.2kg boned shoulder of lamb
    handful watercress, to garnish

    PISTACHIO SALSA VERDE

    50g roasted pistachios, roughly chopped
    2 garlic cloves, roughly chopped
    8 mint leaves, roughly chopped
    small bunch flat leaf parsley, roughly chopped
    1 green chilli, finely chopped
    2 tbsp lime juice
    4 salad onions, finely sliced
    4 tbsp extra virgin olive oil, plus extra if storing

    *selected stores

    Method

    1. In a blender, whizz the garlic, spices, chilli, sugar, onion, oil and a pinch of sea salt to a paste. Unroll the lamb; rub with the paste and leave for at least 15 minutes, or chill for up to 24 hours. (If chilling, take out of the fridge 30 minutes before cooking.)

    2. For the salsa verde, put all the ingredients in a bowl and stir to combine. Allow to sit for 10 minutes or so to macerate. If not using at once, spoon into a container, pour in enough oil to cover by 0.5cm and seal with a tight- fitting lid. Keep in the fridge for up to 1 week.

    3. Preheat the oven to 180˚C, gas mark 4. Heat a griddle or frying pan until hot (or use the barbecue), and cook the lamb skin-side down for 6-8 minutes. Flip over and cook for another 6-8 minutes. Transfer to a baking tray and roast in the oven for 15 minutes, until just pink. Rest on a board, loosely covered with foil, for 10 minutes. Serve sliced, with the salsa verde and watercress. 

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue

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