Lamb three ways

This feast of a recipe includes slow-cooked lamb shoulder, lamb ‘bon bon’ and lamb cutlets served with potato gratin, baby beets and a mint salsa verde, all serving 10!

Equipment and Preparation: You will need a mandolin.

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For the slow-cooked lamb shoulder

For the lamb bon bon

For the lamb cutlet

For the beetroot and chard

For the potato gratin

For the jus

  • cooking liquid leftover from the shoulder of lamb and bon bons
  • 1 tsp cornflour (if needed to thicken the jus)

For the mint salsa