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Cornish shoulder of lamb, chilli salsa bruschetta and lemon verbena yoghurt
Fruit and vegetables
3
lemons
, halved
3
garlic
cloves
6
thyme
sprigs
6
rosemary
sprigs
1
red onion
thinly sliced
1 red
chilli
, thinly sliced on an angle
1 green
chilli
, thinly sliced on an angle
4
spring onions
, thinly sliced on an angle
12
cherry tomatoes
, halved
1
garlic
clove
1 tbsp finely chopped
coriander
handful sliced
basil
leaves
1
lime
, juice and zest
1
lemon
, juice only
freshly chopped
mint
(freshly chopped to taste)
1
lime
, juice and zest
Cooking ingredients
150ml/5fl oz
white wine vinegar
150ml/5fl oz
caster sugar
50ml/2fl oz
olive oil
1 tsp
salt
1 tbsp
olive oil
sea salt
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz
butter
300g/10½oz good-quality Greek-style
yoghurt
Meat, fish and poultry
1.5kg/3lb 5oz
lamb shoulder
Other
2 bay leaves
400ml/14fl oz
white wine
3 large slices good-quality sourdough
fresh verbena (freshly chopped to taste)
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