Denbighshire Lamb, Grilled Rack & Shoulder ‘hot Pot’, Courgettes & Basil Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Preheat your grill to medium-high heat. Season the rack of lamb and shoulder with salt and black pepper.

2. 2

   Grill the Lamb

   Place the rack of lamb on the grill and cook for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest.

3. 3

   Cook the Shoulder

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced lamb shoulder, sear until browned on all sides, then remove from the pot.

4. 4

   Sauté Vegetables

   In the same pot, add the remaining olive oil, diced onion, and minced garlic. Sauté until the onion is translucent.

5. 5

   Add Courgettes and Liquids

   Chop the courgettes into thick slices and add them to the pot. Pour in the lamb stock and red wine, then return the browned lamb shoulder to the pot.

6. 6

   Simmer

   Bring to a boil, then reduce heat to low and simmer for about 1.5 hours, or until the lamb is tender.

7. 7

   Finish with Basil

   Once cooked, stir in the fresh basil and adjust seasoning with salt and pepper. Serve the hot pot with slices of grilled rack of lamb on top.