• 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 


  • 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.


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