Slow-Cooked Lamb with Wild Garlic and Nettle Sauce
This is proper Sunday dinner material. The wild greens sauce is a game-changer and will have everyone asking for seconds.
Ingredients
• 1.5kg lamb shoulder
• 4 cloves garlic, sliced
• 2 tbsp olive oil
• 1 large bunch wild garlic, washed
• 2 large handfuls young nettle tops (wear gloves when picking!), washed
• 100g Greek yoghurt
• Juice of 1 lemon
• 2 tbsp mint, chopped
• 1 tsp cumin seeds, toasted and ground
• Salt and pepper to taste
Method
1. Preheat oven to 160°C (fan 140°C).
2. Make small incisions all over the lamb and insert garlic slices.
3. Rub with 1 tbsp oil, season generously, and place in a roasting tin.
4. Cover with foil and roast for 3 hours.
5. Remove foil and roast for another hour until meat is falling off the bone.
6. For the sauce: blanch nettles in boiling water for 2 minutes, drain and refresh in cold water.
7. Blitz wild garlic and blanched nettles in a food processor with remaining oil.
8. Stir this mixture into the yoghurt with lemon juice, mint, and cumin. Season to taste.
9. Serve lamb with the wild garlic and nettle sauce on the side.
