Lamb is one of the joys of spring, and as the days become brighter, we could think of no better way to spend a Sunday than surrounded by our best friends, a glass of wine, and a spring feast of lamb with our mint, mustard and caper sauce.
At Hakuna, we are careful about the amount of meat we eat. We buy the best we can afford from a local butcher. Although we should mention that our favourite meat supplier in London is HG Walter, they take so much care and pride over their produce and it shows. We buy organic, grass fed where possible, and make sure very little goes to waste. We make stock out of the bones and if, on the odd occasion, there are any leftovers, we use them up in soups, pastas and salads.
This recipe, is one of our very favourite spring lamb recipes, and it’s perfect for an Easter Sunday feast. Alongside the lamb, mint and caper salsa, we serve roasted butternut squash infused with garlic and thyme, and a fresh raw salad of fennel, peas and baby courgettes dressed with dill flowers and a lemon and honey vinaigrette.
Slow Cooked Spring Lamb with Mint, Mustard and Caper Sauce
Serves: 6-8
Prep time: 20 minutes
Cook time: 6 hours
INGREDIENTS
Lamb:
1 shoulder of lamb, bone in
2 tbsp rapeseed oil
Large bunches of mixed herbs such as rosemary, sage, thyme, bay
2 garlic bulbs
1 glass white wine
Mint and Caper Salsa:
50g fresh mint leaves
2 tbsp capers
2 garlic cloves
4 tbsp Dijon mustard
½ lemon, juiced
1 tsp sugar, we use coconut
METHOD