Wine Match: Slow-roasted shoulder of lamb with root vegetable gratin & salsa verde

20th June 2014

Like Romeo and Juliet or strawberries and cream, food and drink are meant to be together. Nothing completes a dinner quite as well as a beautiful bottle of wine.

Thanks to Waitrose Cookery School Head Chef Gordon McDermott, WaitroseCellar’s Spring Foodie Cellar Case of six fine wines comes complete with six seasonal recipes, providing a delicious choice of food and wine pairings.

The sweet flavours of the lamb in this dish are enhanced by a sweet and fruity wine.

Slow-roasted shoulder of lamb with root vegetable gratin & salsa verde
Serves 4-6 with leftovers
Prepare 30-40 minutes
Cook 4 ½ - 5 hours

2 litres chicken stock
2kg bone-in lamb shoulder
8 cloves garlic, peeled
8 sprigs fresh rosemary
1.8kg Maris Piper potatoes, peeled
and thinly sliced
1 swede, peeled and thinly sliced
1 celeriac, peeled and thinly sliced
20g pack fresh lemon thyme,
finely chopped
2 medium onions, thinly sliced

For the salsa:

20g pack fresh flat-leaf parsley
20g pack fresh mint
20g pack fresh basil
1 tbsp Dijon mustard
1 tbsp salted capers, rinsed
4 anchovy fillets in oil, drained
4 tbsp extra virgin olive oil
2 tbsp lemon juice

1. Preheat the oven to 150°C. Add chicken stock to a pan and bring to the boil. For the lamb shoulder, use a sharp knife to make 2cm-deep holes all over the flesh. Insert one clove of garlic and a sprig of rosemary into each one. Season and leave to one side.

2. To prepare the gratin, line the base of a large deep ovenproof dish with baking parchment. Make a neat layer of sliced potatoes, swede and celeriac then sprinkle over some thyme and a scattering of onions and season well. Repeat until the dish is full. Pour the hot chicken stock over the gratin and place the lamb shoulder on top, with the studded side facing up. Cover with foil and place in the oven for 4 hours. Check after 2 hours and skim off any excess oil that’s sitting on top.

3. After 4 hours, if the lamb is cooked, take it out of the dish, place on a tray and cover with foil. Turn the oven up to 180°C. Skim off excess fat from the gratin and place back into the oven for 30 minutes.

4. To make the salsa verde, start by stripping the leaves from the herbs and place in a food processor with all the other ingredients. Blitz to a coarse sauce, ensuring all the ingredients have been mixed together.

5. To serve, scoop a good spoonful of the gratin onto a plate. Using a fork, break the lamb into bite size pieces and serve alongside the gratin.

Wine Match: Vigneti Massa Sentieri Barbera Colli Tortonesi
Piedmont, Italy. Bin number: 579752
From a tiny vineyard situated in the natural amphitheatre of Monleale, this wine is a well-balanced, pure expression of the Barbera variety that still retains a touch of personality. A great wine, and a credit to the winemaker who brought to the fore the qualities of a grape that is often misrepresented.

As with many Italian wines this is at its best with food, especially meat dishes. The sweet fruit in this wine marries harmoniously with the sweet flavours of the lamb and the acidity helps to cut through the fatty meat.

Order any 6 wines or spirits with free delivery at

← Back to news listing


Nobody has written any comments yet.

Add a Comment

Are you sure you wish to load this comment?