Three-hour shoulder of lamb

Three-hour shoulder of lamb

  • serves 4
  • Easy

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



  • 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 


  • 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.