ROAST LAMB SHOULDER WITH GREEN OLIVE SAUCE

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Prep time: 10 minutes

Cook time: 90 minutes

Serves: 4

Ingredients

1.5 kg lamb shoulder with bone in,

1 cup pitted green olives

1 cup water

1 tsp coriander seeds

1 cup parsley blanched in hot water and drained

Pinch salt

1/4 cup olive oil

1 egg white

2 tablespoons of lemon juice

Method

Trim excess fat from lamb, place in baking tray. Cover with foil and roast in oven at 140 degrees.

Celsius for 1.5 hours.

Add olives, water, coriander seeds, parsley, salt to a food processor or large jug for a stick blender.

Blitz ingredients together into a smooth paste. Then add olive oil, egg white and lemon juice and blend again. The egg white and oil will emulsify and make the sauce smoother and creamier.

When lamb is ready remove from oven and allow to rest for 10 minutes. Serve with roast vegetables and top with the green olive sauce.