Three-hour shoulder of lamb
Serves 4
Easy
Total time:
Roasts don't get much easier than this meltingly tender Spring Sunday dinner zinged up with a dash of fresh coriander and mint
Skip to ingredients
- 2 cloves garlicchopped
- 1 tbsp oreganochopped
- 1 tbsp olive oil
- 1.5kg shoulder of lamb
- 400g shallots
- 250ml lamb stock
- 100g peas
- 100g broad beans
- 2 little Gem lettuce headsquartered
- lemonjuice of
- minthandful chopped
- corianderhandful chopped
Method
step 1
Heat oven to 140c/fan 120c/gas 1. Mix cloves of garlic with chopped oregano, olive oil and some salt and pepper. Slash a 1.5 kg shoulder of lamb and rub the mixture in. Place in a casserole with shallots and add lamb stock, cover and cook for 3 hours.
step 2
Remove the lamb from the pot, stir through peas and broad beans. Sit the lamb on top of the veg and return to the oven. Turn oven up to 180c/160c fan/gas 4 and roast, uncovered, for 30 minutes until the lamb is browned, adding 2 quartered little gem lettuce heads for the final 5 minutes. Add the juice of a lemon and some chopped mint and coriander, then serve.