HG Walter have teamed up with Marlo to offer our customers a unique and exciting food and wine pairing experience. If you haven’t heard of them, HG Walter are an independent family-run butcher committed to changing the way people eat meat. Established in 1972, they have become one of London’s most respected butchers, supplying their loyal customers and some of the best chefs and restaurants with the very best of British meat. 

The collaboration brings together the expertise of HG Walter in their devotion to sourcing the finest quality meat with the knowledge and finesse of the Marlo team in putting together the perfect wine pairing. The result is a series of sumptuous dishes with incredible wines to go alongside them. 

With the Easter weekend only a few days away, it seems fitting to kick off our HG Walter collaboration with the traditional Easter dish - Lamb. The recipe HG Walter have put together for this is not one to be missed, and neither is the wine to go with it.

How does slow roast shoulder of lamb, potato terrine and salsa verde paired with a cold glass of 2017 Marsannay Source des Roches from Bruno Clair sound?

HG Walter are kindly offering all Marlo Wine customers 20% off your first order with them. Just use the code: MARLO20 on any order above £70 to get 20% off. Here’s the link for the lamb shoulder if it tempts you…

The 2017 Marsannay Source des Roches from Bruno Clair  is made from 100% Chardonnay and originates from the Marsannay appellation in Burgundy. Its unique flavour profile, richness and fresh acidity means it will serve as an excellent pairing for slow roast shoulder of lamb with potato terrine and salsa verde.

The wine's vibrant acidity and citrus notes cut through the richness of the lamb and potato terrine, providing a refreshing and palate-cleansing counterpoint. The wine's more subtle notes of pear, green apple, and white flowers complement the dishes herbaceous and savoury flavours, while its minerality can harmonise with the salsa verde's tangy and zesty notes. Additionally, the wine's medium body and smooth texture provides a pleasing mouthfeel when accompanied with the tenderness of the slow roasted lamb shoulder. 

Bruno Clair is known for producing wines that reflect the terroir and the grape's natural flavors and is widely regarded as one of the top Burgundy producers. This authenticity and purity of flavour further enhances the pairing, allowing the wine to complement the dish without overpowering it and ultimately setting the scene for a truly wonderful dinner.

Equipment needed

• Roasting tray
• Small saucepan
• Kitchen sieve
• Large mixing bowl
• Blender/food processor
• Japanese mandolin
• Nonstick frying pan
• Oven-proof terrine mould or loaf dish (approx. 100mlx300ml and 80ml depth)

Ingredients

• Salt
• Black pepper
• Olive oil
• 1 whole lamb shoulder (approx. 2kg)
• 1 head of garlic, peeled
• A few sprigs of rosemary

Potato terrine

• 750g red skin potato
• 100g unsalted
• Teaspoon of paprika 

Salsa verde

• 25g tinned anchovy
• 50g lilliput capers
• 1 large clove of garlic
• A handful of picked basil
• A handful of picked flat leaf parsley
• A handful of picked mint leaves.
• A teaspoon of Dijon mustard
• 200ml good quality olive oil

The potato terrine needs to be made a day in advance as it needs time to fully chill and set before you portion it.

Preheat the oven to 150°C. 

Melt the butter in a saucepan with a clove of crushed garlic, a sprig of rosemary and the paprika, leaving it to infuse once melted.

Peel and wash the potatoes, pat dry and slice on the Japanese mandolin in a mixing bowl, roughly 2/3ml thick. Pour the melted butter through the sieve over the sliced potatoes. Season generously with salt and mix well. Make sure all the potato slices have been covered with butter.

Line the terrine dish with baking paper on all sides, as if you were baking a cake or bread. Start to layer the potatoes in the dish. You don’t need to be too precise as they will come together whilst cooking. Once all the potatoes are added they should come slightly over the top of the dish, but don’t worry, you need this for when you will press the terrine.

Cover with baking paper followed by kitchen foil. Bake at 150°C for 90 minutes. After 90 minutes check to see that the potatoes are cooked. Poke the centre of the terrine with a small knife. The knife should pass through easily with no resistance. Leave to cool at room temperature, uncovered for about 30/40 minutes.  

Take a small chopping board or similarly sized flat surface and place it on top of the terrine with a small piece of baking paper between to stop the potatoes from coming into contact with the board. Push down slightly – a little butter may ooze out from the terrine – and place a big enough weight on top to keep the board weighed down (a few tins from the cupboard or some pans from the cupboard should do the job). Leave for another 30 minutes before transferring to the fridge to chill fully overnight or for at least 6-8 hours.  

Once fully chilled, remove the terrine from the mould. It shouldn’t be too difficult but if it is, then try running the side of the mould under hot water for a few seconds to help loosen the terrine. Portion to the size and shape you like, making sure you have a large surface area of the layers, as they will crisp up the most.

To reheat, brush your terrine slices with a little olive oil on all sides and place them on a baking tray lined with baking paper. Cook at 200°C for 15-20 minutes or until golden brown, flipping halfway through to give your wedges an even colouring.

For the salsa verde, add the capers, mustard, anchovies, garlic and half the olive oil to a blender. Blend for a few seconds, then add the herbs a little at a time blending each time. If you add too much at once the herbs at the top won’t blend properly. Once all the herbs have been roughly blended it should be quite coarse. You can continue to blend and add more of the oil if you like to make the dressing slightly smoother. The capers and anchovies will add enough salt to the dressing, but you may wish to add a little more mustard for more of a kick.

For the lamb, preheat the oven to 200°C.

Using a small knife, make a few random insertions all over the lamb shoulder. Stuff with the peeled and thickly sliced cloves of garlic and sprigs of rosemary. Drizzle with olive oil and season well with sea salt and cracked black pepper.

Roast at 200°C for 20 minutes, then drop the temperature to 140°C and continue to cook for another 2-3 hours. Rest for 20 minutes before serving.

A reminder that HG Walter are offering all Marlo Wine customers 20% off your first order with them. Just use the code: MARLO20 on any order above £70 to get 20% off. Here’s the link for the lamb shoulder if it tempts you…