1 shoulder of lamb (approx. 1.5kg)<br />
2 cloves garlic, sliced<br />
A few sprigs rosemary<br />
250ml red wine<br />
40ml balsamic vinegar<br />
150g soft goats cheese<br />
1kg beetroots<br />
200ml water<br />
20g fresh mint, roughly chopped<br />
1 bunch watercress<br />
ΒΌ red onion, thinly sliced<br />
Olive oil<br />
Salt and pepper to season
1. (Preferably use a cast-iron dish for the lamb, but you can use a roasting tray) Seal the lamb all over until golden in a large frying pan.<br />
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2. Remove from heat and take the lamb out of the oven dish and out on a board. Gently pierce the shoulder of lamb and stick the garlic and rosemary in the slashes.<br />
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3. Deglaze the pan with the red wine and balsamic then place the lamb in a roasting tray or cast iron dish and pour the liquid over.<br />
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4. Take it to the oven at 160C to slow cook for about 3 hours.<br />
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5. About half way through the cooking time put the beetroots in a roasting tray, add the water and cover the tray with foil. Place in the oven with the lamb and cook for about an hour and a half, or until you can prick the beets and theyre easily giving.<br />
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6. Once cooked, leave the beetroots to cool slightly and then remove the skins. Cut into chunks and place in a salad bowl.<br />
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7. Dress the beets in a good drizzle of olive oil, 20ml of balsamic vinegar, the fresh mint and season with salt and pepper. Leave aside.<br />
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8. Once the shoulder of lamb is cooked, leave to cool for about 10 minutes.<br />
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9. While the lamb cools, add the watercress to the salad bowl and the sliced red onion.<br />
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10. Finish the salad by crumbling the goats cheese through it.<br />
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11. Serve the roast shoulder of lamb on a large platter with the salad on its side. I like to add some Roast potatoes with the salad.