Slow Cooked Shoulder Of Lamb, Greek Style Salad And Warm Lamb Vinaigrette

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

800 g shoulder of lamb, deboned

Large sprig for thyme, rosemary and savoury

3 tbs olive oil

1 clove of garlic

Sea salt and freshly cracked black pepper

Cooking juices from the lamb

500 ml chicken stock

150 ml Madeira

2 tbs Sherry vinegar

1 stick of celery

1 bay leaf

1 sprig of thyme

1 tbs tomato puree

1 carrot

1 small white onion

½ tsp coriander seeds

½ leek

Extra virgin olive oil

1 courgette

1 tbs julienne of pickled lemon

200 g crumbed feta cheese

1 Romano Pepper

150 g baby plum tomatoes

Olive oil

100 g kalamata olives

4 tbs Greek yoghurt

Salt and pepper

1 tsp Dijon mustard

Pinch of sugar, salt and freshly cracked black pepper

½ clove of garlic, peeled

1 tbs sherry vinegar

75 ml extra virgin olive oil

Freshly squeezed lemon juice

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