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Ingredients
- garlic 2 cloves, chopped
- oregano 1 tbsp, chopped
- olive oil 1 tbsp
- shoulder of lamb 1.5kg
- shallots 400g
- lamb stock 250ml
- peas 100g
- broad beans 100g
- little Gem lettuce heads 2, quartered
- lemon juice of
- mint handful chopped
- coriander handful chopped
Method
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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.
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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.