Platter up for CHRISTMAS
‘The stunning pink of the beetroot and the botanical warmth of the gin gives this recipe a festive flair’
Roasted shoulder of lamb with watercress, pea, and radish salad
‘Summery, vibrant, full of flavour, and a breeze to put together’
SERVES 6
LAMB
2kg lamb shoulder (bone in)
4 tbsp honey
3 sprigs of rosemary
3½ tbsp olive oil
2 tbsp salt
GRAVY
2 tbsp flour
200ml vegetable stock
1 tbsp English mustard
Salt and black pepper
SALAD
15 radishes
100ml cider vinegar
Pinch of salt
1 tbsp granulated sugar
2 cups watercress
1½ cups mint leaves
2½ cups frozen peas
½ cup goats’ cheese
DRESSING
1 tbsp vinegar (reserve some after you pickle the radishes)
1 tbsp English mustard
Black pepper
1 tbsp olive oil
1 Preheat the oven to 150°C fan bake. Place the lamb in a roasting tin, and make slashes into the fat. Spoon over the honey and rub it in. Pull the rosemary from the stalks, and sprinkle over the top. Pour over the oil and season with the salt. Roast in oven for 4 hours.
Halve 10 of the radishes, and place in a small saucepan
