Lamb shoulder with samphire and red pepper sauce

Lamb shoulder with samphire and red pepper sauce

A roast lamb shoulder with a base layer of potatoes served with a flavoursome red pepper sauce and seasoned samphire.

  • Gluten free

  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook3 hrs
  • Total time3 hrs 20 mins

Ingredients

  • 1 whole lamb shoulder on the bone (about 2.5 kg)
  • kg charlotte potatoes, peeled and sliced into discs
  • 400g shallots, peeled and halved
  • 400g ripe tomatoes, roughly chopped
  • 750ml dry white wine
  • 140ml olive oil
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 4-5 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 1 tsp ground black pepper
  • 180g samphire
  • 120g black olives to serve
  • Sautéed spring greens, to serve (optional)

Red pepper sauce

  • 800g red Romano peppers
  • 2 tbsp Merlot red wine vinegar
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • Pinch of sugar (optional)