Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Balsamic & Rosemary Lamb Shoulder
Tenderstem broccoli, to serve (optional)
crispy potatoes, to serve (optional)
You will need: small saucepan
Method:
1. Preheat oven 200°C, fan 180°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided. Cook for 40 minutes in a pre-heated oven, basting halfway through.
3. Remove from the oven and discard the cooking juices. Allow to rest for 2 minutes before shredding.
4. While the lamb rests, empty the sauce sachet into a small saucepan and bring to a low simmer for 3 minutes.
5. To plate, spread the sauce evenly onto the plate and place the shredded lamb shoulder on top. To finish the dish, top with the toasted ciabatta style crumb.
Wine pairing: The lamb’s rich and herby flavours pair excellently with this Valpolicella Ripasso, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.