Pressed lamb shoulder, fermented mint, spring greens

  • Main
  • medium
  • 4
  • 60 minutes, plus 5–7 days to ferment the mint, 10 hours roasting time and overnight pressing time for the lamb

PT1H

PT10H

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Ingredients

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Imperial

Pressed lamb shoulder

Fermented mint

  • 1 bunch of mint, the larger the leaves the better
  • salt

Spring greens

  • spring greens, 4–6 large leaves
  • extra virgin olive oil
  • salt
1
To begin, ferment the mint. Pick the mint leaves, wash well and weigh the leaves. Add 2% of the weight of salt to leaves to a vacuum bag, along with the leaves. Vacuum seal and leave to ferment in a cool, dry place for 5–7 days
2
Preheat the oven to 110°C/gas mark 1/4
3
To cook the lamb, add the herbs, garlic, salt and oil to a blender and blitz to combine. Rub the mixture all over the lamb shoulder and place in a deep pan. Cover with tin foil and cook in the oven for 10 hours
4
Remove from oven and set aside until cool enough to handle. Pick apart all the meat, trying to keep the muscles together as much as possible. Place in a large, flat, greaseproof paper-lined tray and press down until you have a 3–4cm layer of meat. Place another snugly-fitting tray on top, distribute weights over the surface down and place in the fridge for a few hours to cool (overnight preferably)
5
Preheat the oven to 170°C/gas mark 3.5
6
To prepare the greens, cut each leaf into 10cm squares. Wash well then blanch in salted, boiling water. Pat dry and season with a little olive oil and salt
  • salt
  • spring greens, 4–6 leaves
  • extra virgin olive oil
7
To serve, cut the pressed lamb into even portions. Shallow-fry in light olive oil on a medium heat for a few minutes on each side until golden, then finish heating through in the oven for 5 minutes
8
Place a portion of lamb on each plate. Fill each of the mint leaves with a teaspoon of yoghurt, folding them over to enclose the yoghurt, and place around the lamb. Serve the spring greens on the side
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