Name: Three-hour shoulder of lamb
Total time: 3 h
Yield: Serves 4
Cuisine: British
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

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Three-hour shoulder of lamb

Three-hour shoulder of lamb

Published: March 25, 2015 at 4:08 PM

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Serves 4

Easy

Total time: 3 hrs

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Roasts don't get much easier than this meltingly tender Spring Sunday dinner zinged up with a dash of fresh coriander and mint

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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.

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