Apricot-chilli lamb shoulder with roasted nectarine, fennel and feta salad
Serves: 8Prepare & Cook:
3kg bone-in lamb shoulder
3 spinneysFOOD Rosemary sprigs
3 garlic cloves, thinly sliced
5 tbsp olive oil
3 tbsp apricot jam
1 red chilli, deseeded and finely chopped
juice of ½ lemon
6 nectarines, halved
2 fennel bulbs
20g spinneysFOOD Mint, leaves picked
25g shelled pistachios, roughly chopped
100g feta, crumbled
Preheat the oven to 180°C, gas mark 4. Put the lamb in a large oiled roasting tray and use a sharp knife to make small incisions all over.
Pick the small leaves from 1 rosemary sprig and push into the incisions with the garlic slices. Rub the lamb with 2 tbsp oil and season. Cover tightly with foil and roast for 2 hours. Discard the foil and roast for a further 90 minutes, basting halfway.
Chop the remaining rosemary and combine with the apricot jam and chilli. Brush over the lamb and roast for 30 minutes more. Remove from the oven, cover with foil and rest.
Meanwhile, whisk 2 tbsp oil and the lemon juice in a bowl.
Set a griddle pan over a medium heat. Brush the nectarines with the remaining oil and griddle for 3-5 minutes, until charred. Keep warm.
Thinly slice the fennel and transfer to a bowl with the mint, pistachios and feta. Drizzle with the dressing and toss.
Arrange the salad and nectarines on a large platter and top with the lamb.