Slow Roast Shoulder of Lamb, Potato Terrine and Salsa Verde

Preheat the oven to fan 150°C/gas mark 2.

Melt the butter in a saucepan with a clove of crushed garlic, a sprig of rosemary and the paprika, leaving it to infuse once melted.

Peel and wash the potatoes, pat dry and slice on the Japanese mandolin in a mixing bowl, roughly 2/3ml thick. Pour the melted butter through the sieve over the sliced potatoes. Season generously with salt and mix well. Make sure all the potato slices have been covered with butter.

Line the terrine dish with baking paper on all sides, as if you were baking a cake or bread. Start to layer the potatoes in the dish. You don’t need to be too precise as they will come together whilst cooking. Once all the potatoes are added they should come slightly over the top of the dish, but don’t worry, you need this for when you will press the terrine.

Cover with baking paper followed by kitchen foil. Bake at 150°C for 90 minutes. After 90 minutes check to see that the potatoes are cooked. Poke the centre of the terrine with a small knife. The knife should pass through easily with no resistance. Leave to cool at room temperature, uncovered for about 30/40 minutes.

Take a small chopping board or similarly sized flat surface and place it on top of the terrine with a small piece of baking paper between to stop the potatoes from coming into contact with the board. Push down slightly – a little butter may ooze out from the terrine – and place a big enough weight on top to keep the board weighed down (a few tins from the cupboard or some pans from the cupboard should do the job). Leave for another 30 minutes before transferring to the fridge to chill fully overnight or for at least 6-8 hours.

Once fully chilled, remove the terrine from the mould. It shouldn’t be too difficult but if it is, then try running the side of the mould under hot water for a few seconds to help loosen the terrine. Portion to the size and shape you like, making sure you have a large surface area of the layers, as they will crisp up the most.

To reheat, brush your terrine slices with a little olive oil on all sides and place them on a baking tray lined with baking paper. Cook at 200°C for 15-20 minutes or until golden brown, flipping halfway through to give your wedges an even colouring.

For the salsa verde, add the capers, mustard, anchovies, garlic and half the olive oil to a blender. Blend for a few seconds, then add the herbs a little at a time blending each time. If you add too much at once the herbs at the top won’t blend properly. Once all the herbs have been roughly blended it should be quite coarse. You can continue to blend and add more of the oil if you like to make the dressing slightly smoother. The capers and anchovies will add enough salt to the dressing, but you may wish to add a little more mustard for more of a kick.