Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Three-hour shoulder of lamb
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 cloves garlic, chopped
- 1 tbsp oregano, chopped
- 1 tbsp olive oil
- 1.5kg shoulder of lamb
- 400g shallots
- 250ml lamb stock
- 100g peas
- 100g broad beans
- 2 little Gem lettuce heads, quartered
- lemon, juice of
- mint, handful chopped
- coriander, handful 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.
