Slow-roasted lamb salad with herbs and almonds

SERVES 8 AS PART OF A SHARED MEAL PREP AND COOK TIME 4 HOURS 30 MINUTES (PLUS MARINATING TIME)

1.2kg lamb shoulder, boned

¼ cup (60ml) extra virgin olive oil

1 cup (250ml) verjuice

¼ cup rosemary leaves

2 tablespoons lemon thyme leaves

⅓ cup (80g) raisins

1 cup firmly packed flat leaf parsley leaves ¾ cup firmly packed small basil leaves ¼ cup firmly packed small mint leaves 1 ½ tablespoons extra virgin olive oil, extra

¼ cup (65g) good quality pesto

1 punnet micro herbs

¼ cup (20g) flaked almonds, toasted

1 Place the lamb shoulder into a large bowl and pour over 2 tablespoons of the olive oil, half the verjuice, the rosemary and thyme, season with sea salt flakes and freshly ground black pepper. Rub over the lamb and allow to marinate for at least 1 hour.

2 Preheat oven to 140°C (120°C fanforced). Heat remaining 1 tablespoon of olive oil in a large non-stick frying pan over medium high heat. Cook the lamb on all sides until browned lightly.

3 Place the lamb into a medium baking paper-lined baking dish and pour over any of the remaining marinade. Cover loosely with foil and roast for 4 hours, turning every 1 hour.

4 Meanwhile, gently warm the remaining verjuice then pour over the raisins, stand for 30 minutes. Strain the verjuice from the raisins (reserving any of the verjuice).

5 Remove the lamb from the oven, transfer to a warmed plate, cover and rest for at least 30 minutes. Strain off the cooking juices and skim away any unwanted fat.

6 Just before serving, place the raisins into a mixing bowl along with the parsley, basil and mint. Add any remaining verjuice (from the raisins) and the extra olive oil.

7 To serve, carve the lamb and place onto a platter, spoon over the pesto and some of the resting juices, top with herb mixture, micro herbs and almonds. Not suitable to freeze or microwave.