Name: Three-hour shoulder of lamb
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4
Cuisine: British
Ingredients: 2 garlic cloves finely chopped; 1 tbsp oregano roughly chopped; 1 tbsp olive oil; 1 shoulder of lamb boned and tied, approx 1.5kg/3lb 5oz; 400g pearl onions or shallots; 250ml lamb stock; 100g fresh peas; 100g fresh broad beans; 2 Little Gem lettuces cut into quarters; juice 1 lemon; small handful mint or coriander, roughly chopped

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Three-hour shoulder of lamb

Three-hour shoulder of lamb

Matt Tebbutt

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Serves 4

Easy

Prep: 10 mins

Cook: 3 hrs and 30 mins

A star rating of 4.8 out of 5.38 ratingsRate

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This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

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A star rating of 4.7 out of 5.183 ratings

Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves

finely chopped
1 tbsp oregano

roughly chopped
1 tbsp olive oil
1 shoulder of lamb

boned and tied, approx 1.5kg/3lb 5oz
400g pearl onions or shallots
250ml lamb

stock
100g fresh peas
100g fresh broad beans
2 Little Gem lettuces

cut into quarters
juice 1 lemon
small handful mint

or coriander, roughly chopped

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Nutrition: per serving

kcal976
fat73g
saturates35g
carbs9g
sugars0.59g
fibre5g
protein72g
salt0.95g

low

Method

step 1

Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.
step 2

Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.

Recipe from Good Food magazine, July 2010

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A star rating of 4.8 out of 5.38 ratings

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