![](https://media1.agfg.com.au/images/recipes/3401/hero-400.jpg)
Proper Chicken Salad - Recipe by Will Stewart
This recipe uses Yorkshire Gold tea. The quality of the blend imparts a rich, smooth and indulgen...
1 lamb shoulder
6 cloves garlic
1 bay leaf
10ml olive oil
1 sprig rosemary
1 sprig of thyme
300ml water
12 sorrel leaves
12 sprigs mint
10g sheep's milk cheese
1 large beetroot, peeled and cut into strips
10g sugar
10ml water
Salt and pepper
Season the lamb with salt and pepper and place in a deep baking tray.
Smash the garlic, herbs and oil and rub into the lamb.
Cover with tin foil and then cook for 4 hours at 170 degrees. The lamb is ready when it pulls away from the bone.
In a frying pan, caramelise the sugar, carefully add the beetroot and the water. Cook for 1 minute.
Serve on a plate with chunks of lamb, torn mint and crumbled sheep’s milk cheese.
Serves 6
Chef Darren Robertson
Recipe provided by Three Blue Ducks Bronte