There was a lamb shoulder steak in my Devon Rose meat box last week and I cooked it for Sunday dinner. If you don’t get a meat box, go to their website and order one right now. Really, shoo!
What you need:
lamb shoulder steak
10 sage leaves finely chopped
2 rosemary sprigs with leaves pulled off
handful of mint leaves, finely chopped
2 tbsp wholegrain mustard
4 cloves garlic, crushed
3-4 tbsp olive oil
2 large or 4 small shallots, sliced
Salt and freshly ground black pepper
How to make it:
Preheat your oven to 160C.
Place a large piece of foil in a roasting tray, this should be big enough to wrap the lamb.
Wash your lamb and pat dry with kitchen towel. Make some cuts in the meat and place on the foil.
In a bowl, mix together the chopped sage and mint, rosemary leaves, mustard, crushed garlic and olive oil.
Rub the marinade all over the lamb.
Sprinkle salt and pepper over the meat.
Add the sliced shallots.
Carefully wrap it all up in the foil and place in the oven for 3 hours.
I served this with carrot and swede mash, very tasty!