04/12/2025
It’s that time of year again 🍴Let’s cook a Greek-inspired festive menu: slow-cooked lamb shoulder with salsa verde, golden-crispy tallow potatoes, and a bright bean salad with a killer vinaigrette. Three easy recipes, zero stress — made so you can actually be with your people. Festively dressed in 💗
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Slow-Cooked Shoulder of Lamb with Salsa Verde
1.6kg lamb shoulder, bone-in
2 bulbs of garlic, cut horizontally and 3 cloves minced
6 anchovy fillets
2 tablespoons extra virgin olive oil
400ml beef stock
2 large sprigs of rosemary
Salt & Pepper
Salsa Verde:
1 cup each (loosely packed) mint, flat-leaf parsley and basil
¼ cup chopped spring onion
1 garlic clove, minced
3 anchovy fillets
2 tbsp capers in brine
1/4 cup lemon juice
½ cup extra-virgin olive oil
Pinch salt
1/4 teaspoon cracked pepper
Crispy Tallow Potatoes
1.5 kg potatoes (dutch cream or Sebago variety), (peeled or not peeled), cut into quarters
1 teaspoon bicarbonate soda
2 tablespoons fresh oregano, picked
2 tablespoons rosemary, picked
2 tablespoons beef tallow
2 tablespoons extra virgin olive oil
Flakey salt
Pepper
Festive Green Bean Salad with Mustard Eschalot Vinaigrette
400g green beans, trimmed and sliced lengthways
3 tablespoons extra virgin olive oil
2 eschalot, finely sliced
1 teaspoon mustard seeds
1/2 teaspoon smoked chilli flakes (or regular)
6g mint, picked
6g flat leaf parsley, picked
1/3 cup tamari almonds, roughly chopped
1/4 cup currants
1/3 cup goats cheese, crumbled
2 tablespoons lemon juice
