Coriander 1 bunch
Garlic 6 cloves
Flat-leaf parsley 6 sprigs
Green chilli x 1 (small)
Olive oil 150 ml
Shoulder of lamb x 1 (with bone)
• Preheat the oven to 160°C. Place the lamb in a large
roasting dish, season with salt and pepper and cook for
2 hours, basting occasionally.
• Wash the parsley and coriander and pick off the
• Peel and chop the garlic cloves, remove the seeds
from the chilli, chop and mix both with the olive oil and
the herbs to make a sauce. Serve the shoulder of lamb
with the sauce, accompanied by a rocket salad and
thyme for decoration, if desired.
Recipe extracted from Simplissime by Jean-Francois Mallet, available here