Warning: you must start this recipe first thing in the morning! It literally takes all day to cook, but the good news is there’s hardly any hands-on time. The result is sweet and tender melt-in-your-mouth meat. The tangy freshness of the salsa verde and yoghurt really cuts through the richness, balancing this dish perfectly. Serve with roasted vegetables, rocket salad, warmed pita bread or a rice pilaf.
Serves 8
+ gluten free
Ingredients
Coriander seeds
Cumin seeds
Fennel seeds
Garlic cloves, peeled
Olive oil
Lamb shoulder, bone in
Lemon, rind of and juice
Fresh mint
Fresh parsley
Dijon mustard
Capers, drained
Yoghurt
Micro herbs
Method
This recipe can be found on page 108 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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