Chef Steven Finch' DCF Lamb Rolls with Mum's Gravy- Recipe
Table of contents
Recipe designed on behalf of WA Good Food Guide for Dirty Clean Food by Steven Finch, Executive Chef at Hillarys Beach Club.
This pulled lamb shoulder roll features Mum’s gravy, and a delicious sala verde.
It’s a crowd-pleasing lunch recipe for your friends and family featuring Dirty Clean Food’s grass fed lamb shoulder, sourced from WA regenerative farmers.
Made fresh using WA produce and regenerative pasture raised lamb from dirtycleanfood.com.au
Serves 6+
Makes a large pot
Ingredients
For the Lamb
- 2kg lamb shoulder
- 2 sprigs rosemary
- 12 garlic cloves, peeled
- Salt & pepper
- Olive oil
For Mum’s Gravy
- 600ml lamb cooking liquid (from the tray)
- Leftover garlic and rosemary from cooking
- 50g gravy granules
- For the Salsa Verde
- 50g rocket
- 50g spinach
- 1/2 bunch parsley
- 1/2 bunch mint
- 10g capers
- 20g Dijon mustard
- 1 lemon, zested and juiced
- Salt, to taste
- 80g oil
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Angie
DCF Ecommerce and Marketing Manager Angie is a passionate foodie who's always on the hunt for the next best pastry. Whether is colourful op shop outfits or consciously sourced, regeneratively farmed food, she's a Regen Warrior who dreams of a better future for everyone.
