JOSH KATZ’S Ten­der slow-cooked shoul­der of lamb

The Jewish Chronicle - - Life/food -

THIS de­li­cious lamb is per­fect for en­ter­tain­ing as it needs no at­ten­tion for its last three or four hours of cook­ing. In my res­tau­rant we serve it on steamed pink fir pota­toes and herb salad fin­ished with pome­gran­ate seeds, toasted pine nuts and crisp fried shal­lots (as pic­tured).

PHOTO: JOE WOOD­HOUSE

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