Slow-cooked lamb with spring veg and fresh mint sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1 leg of lambabout 2-2½ kg
- for frying oil
- 300g small round shallotspeeled
- a large glass white wine
- 200ml chicken stock
- 300g baby leeks
- 300g peas
- 300g double-podded broad beans
mint sauce
- a large bunch mintleaves picked
- 1½ tbsp golden caster sugar
- 5 tbsp white wine vinegar
Nutrition: per serving
- kcal571
- fat26.5g
- carbs19.1g
- fibre7.8g
- protein58.8g
- salt0.4g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Rub the lamb with oil then brown really well all over in a large frying pan or solid roasting tin. Once the lamb is browned, take it out and cook the shallots in the same pan until golden (use a little more oil if you need to).
step 2
Put the lamb and shallots in a roasting tin or shallow casserole dish and pour in the wine and stock. Cover with a lid or a double sheet of foil then put in the oven for 3 hours.
step 3
Add the leeks to the casserole then cook for another 20-25 minutes or until tender. Add the peas and broad beans, cover again then give it another 10-15 minutes until hot.
step 4
To make the sauce, chop the mint leaves then put in a bowl with the sugar and pour over 5 tbsp boiling water. Leave to cool then stir in the vinegar. Serve the lamb and veg with the mint sauce and some buttered new potatoes.
