Simon Rimmer served up a tasty Slow Cooked Lamb Shoulder With Potatoes And Salsa-Verde on Sunday Brunch.

The ingredients are: 2 sliced onions, 4 cloves sliced garlic, a good few sprigs rosemary, 800g new, small potatoes, 450ml lamb stock, 350ml red wine , 1 x 2.5kg lamb shoulder, butterflied on top, salt and pepper for seasoning and a oil to rub.

For the salsa verde: a bunch flat leaf parsley, half bunch mint, 6 sprigs tarragon, 15g capers, 15g anchovies, 15g Dijon mustard and 125ml extra virgin olive oil.

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