Becky Wiggins: Welsh Lamb shoulder with chimichurri sauce and pickled plums
- Preheat the oven to 160/gas 3.
- Take the lamb out of the fridge an hour or so before cooking to bring it up to room temperature. With a pestle and mortar, bash up the garlic and rosemary with a generous pinch of salt and a good grind of pepper, then add a few glugs of rapeseed oil to make it into a runny paste. Rub this fragrant paste all over the lamb.
- Place the lamb into a roasting tin or casserole and add the water. Cover with foil and place in the oven. Then, just leave the lamb alone for four hours, basting occasionally with the pan juices.
- Meanwhile, make the pickled plums by de-stoning and slicing the plums, then placing in a heatproof jar or bowl. In a small saucepan, heat the white wine vinegar, honey, red chilli (I store mine in the freezer and grate from frozen) and the celery salt. Heat gently until the salt is all dissolved then pour over the sliced plums. Allow to cool, then store in the fridge, remembering to stir occasionally.
- After four hours, remove the lamb, cover and keep somewhere warm to rest while you make the chimichurri.
- Finely chop all the herbs together, crush the garlic and then stir together with the grated chilli, lime juice and enough rapeseed oil to bring it together into a smooth sauce. Season with salt and pepper to taste.
- To serve, shred the lamb with a couple of forks, then just pile onto tortillas with fresh green salad. Add the pickled plums and finish with a drizzle of chimichurri sauce.
See more of Becky's recipes at englishmum.com.