This is proper Sunday dinner material. The wild greens sauce is a game-changer and will have everyone asking for seconds.
• 1.5kg lamb shoulder
• 4 cloves garlic, sliced
• 2 tbsp olive oil
• 1 large bunch wild garlic, washed
• 2 large handfuls young nettle tops (wear gloves when picking!), washed
• 100g Greek yoghurt
• Juice of 1 lemon
• 2 tbsp mint, chopped
• 1 tsp cumin seeds, toasted and ground
• Salt and pepper to taste
1. Preheat oven to 160°C (fan 140°C).
2. Make small incisions all over the lamb and insert garlic slices.
3. Rub with 1 tbsp oil, season generously, and place in a roasting tin.
4. Cover with foil and roast for 3 hours.
5. Remove foil and roast for another hour until meat is falling off the bone.
6. For the sauce: blanch nettles in boiling water for 2 minutes, drain and refresh in cold water.
7. Blitz wild garlic and blanched nettles in a food processor with remaining oil.
8. Stir this mixture into the yoghurt with lemon juice, mint, and cumin. Season to taste.
9. Serve lamb with the wild garlic and
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