2 cloves garlic 1 splash of mint sauce Extra virgin olive oil Fresh mint leaves 1 red onion 1 clove garlic 4 tomatoes 500g Lamb’s Lettuce Thyme 2 tomatoes 1 celery stick 1 onion 500g white beans Coarse sea salt 3 litres duck fat 1 shoulder of lamb Lemon juice 1 splash of worcestershire sauce Bay leaf
In advance: Sprinkle shoulder of lamb sparingly with coarse sea salt two days in advance. Overnight: Soak white beans in plenty of cold water overnight. Cover the shoulder of lamb with duck fat and cook in oven (140ºC) for approximately 12 hours until the meat is almost falling from the bone. Cover the white beans with clean water, dice vegetables and cook for 1½ hours. Season with salt and pepper during the last ½ hour of cooking. For salsa, peel and dice the tomatoes, garlic and onions. Mix together with salt, pepper, lemon juice, Worcestershire sauce, mint sauce and chopped fresh mint. Then pour extra virgin olive oil over mixture and stir well. Wilt ½ of the Lamb’s Lettuce in the white beans. Re-heat the lamb shoulder in a hot oven. Place the beans on a serving dish and sit the shoulder of lamb on top. Pour salsa over lamb and beans, add fresh Lamb’s Lettuce and serve immediately. Supplied by: Lamb’s Lettuce