Recipe: Roast lamb, salsa verde: A winter feast during school holidays with leftovers for sandwiches

Winter can be harsh. The winter kitchen should not be. Park Hyatt Onemata Executive Chef Rob Hope-Ede shares a perfect recipe fresh from his winter menu.

Creating a seasonal menu is always exciting, but for Onemata
chef Rob Hope-Ede, the winter menu is particularly satisfying. “We want warmth and soft, comforting food that fills the house with amazing aromas,” he says.

This salsa verde lamb shoulder recipe pays homage to a New Zealand classic, but with a twist – the bright, acidic flavors of salsa verde offset the juicy, fatty lamb – a perfect partnership. The bonus of this dish, Hope-Ede says, is that it’s great for sandwiches the next day (that’s if there are any leftovers).

And a tip for the home cook: “Don’t be afraid of the anchovies in the salsa verde,” he says. “They’re the secret ingredient that adds another layer of flavor without being overwhelming, taking this salsa verde to the next level.”

Roast shoulder of lamb with salsa verde

Salsa verde with mint and capers

1 clove garlic, finely chopped
2 shallots, finely chopped
1 tablespoon Dijon mustard
1 tablespoon capers in brine, finely chopped
3 white anchovy fillets mashed with the back of a knife
2 cups finely chopped mint leaves
1 cup finely chopped Italian parsley
½ cup extra virgin olive oil
1 tablespoon of red wine vinegar
The zest of half a lemon.

Place all ingredients in a bowl and whisk to combine. To be prepared at least 1 hour before serving, to allow all the flavors to marry.

Slow-roasted half-oyster shoulder of lamb

1 onion, thinly sliced
1 carrot peel, halved and thinly sliced
2 stalks of celery, thinly sliced
1 oyster cut lamb shoulder (1.2kg to 1.4kg) (we use Lumina, available at puresouthshop.co.nz)
3 tablespoons extra virgin olive oil
2 teaspoons flaky salt
1 bulb New Zealand garlic, halved
4 sprigs of thyme
1 glass of red wine
2 cups beef broth (or 2 cups Simon Gault lamb broth)

Method

Preheat the oven to 160C.

Heat half the oil in a large ovenproof saucepan, add the onion, carrot and celery and cook for 5 minutes or until softened. Remove vegetables and set aside.

Coat the shoulder of lamb with the remaining oil and salt and add to the pan. Cook 3-4 minutes on each side until evenly browned.

Return the cooked vegetables to the pan with the garlic, thyme, wine and broth. Cover the dish and transfer to the oven. Cook for 3 hours or until tender, stirring halfway through cooking.

Once the lamb is cooked, remove from the pan and serve on a cutting board, topped with salsa verde.

The cooking liquid can be reduced and mixed and served as a sauce on the side if desired.