Pressed lamb shoulder, fermented mint, spring greens

  • Main
  • medium
  • 4
  • 60 minutes, plus 5–7 days to ferment the mint, 10 hours roasting time and overnight pressing time for the lamb



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Pressed lamb shoulder

Fermented mint

  • 1 bunch of mint, the larger the leaves the better
  • salt

Spring greens

  • spring greens, 4–6 large leaves
  • extra virgin olive oil
  • salt
To begin, ferment the mint. Pick the mint leaves, wash well and weigh the leaves. Add 2% of the weight of salt to leaves to a vacuum bag, along with the leaves. Vacuum seal and leave to ferment in a cool, dry place for 5–7 days
Preheat the oven to 110°C/gas mark 1/4
To cook the lamb, add the herbs, garlic, salt and oil to a blender and blitz to combine. Rub the mixture all over the lamb shoulder and place in a deep pan. Cover with tin foil and cook in the oven for 10 hours
Remove from oven and set aside until cool enough to handle. Pick apart all the meat, trying to keep the muscles together as much as possible. Place in a large, flat, greaseproof paper-lined tray and press down until you have a 3–4cm layer of meat. Place another snugly-fitting tray on top, distribute weights over the surface down and place in the fridge for a few hours to cool (overnight preferably)
Preheat the oven to 170°C/gas mark 3.5
To prepare the greens, cut each leaf into 10cm squares. Wash well then blanch in salted, boiling water. Pat dry and season with a little olive oil and salt
  • salt
  • spring greens, 4–6 leaves
  • extra virgin olive oil
To serve, cut the pressed lamb into even portions. Shallow-fry in light olive oil on a medium heat for a few minutes on each side until golden, then finish heating through in the oven for 5 minutes
Place a portion of lamb on each plate. Fill each of the mint leaves with a teaspoon of yoghurt, folding them over to enclose the yoghurt, and place around the lamb. Serve the spring greens on the side
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