Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Roasted Garlic and Rosemary Lamb Shoulder
New potatoes and steamed asparagus, to serve (optional)
You will need: a roasting tray, pair of tongs
Method:
1. Preheat the oven to gas 7, 200°C, fan 180°C. Decant the meat and juices into the foil tray provided. Cover with foil and place in the oven for 20 mins.
2. Remove the foil and baste the lamb. At the same time, place the fennel into a roasting tray and put both trays in the oven, uncovered for 15 mins.
3. Baste the lamb again, turn the fennel, and cook both for a further 10 mins.
4. Remove the lamb and fennel from the oven and discard the cooking juices. Allow the lamb to rest for 2 mins on a warm plate before shredding.
5. To serve, divide the lamb evenly between two plates. Place the fennel next to the lamb, drizzle over the citrus salsa verde dressing, and finish with a spoonful of apricot and rosemary chutney.
Wine pairing: The fragrant and fruity flavours of this dish pair perfectly with our Tesco Finest Rioja Reserva 75Cl.
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