Slow-cooked lamb shoulder with peas, mint, potatoes and broad beans
- 2 tablespoons olive oil
- 1.7kg lamb shoulder, bone in
- 1 medium brown onion, sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh mint, plus ¹⁄³ cup finely shredded fresh mint leaves and extra small leaves, to serve
- 1 cup reduced-salt chicken stock
- 4 fresh bay leaves
- 250g frozen broad beansfavaX
- 1kg baby new potatoes, halved
- ²⁄³ cup frozen peas, thawed
1 Preheat oven to 150°C. In a large non-stick frying pan heat the olive oil over medium-high. Season lamb with cracked black pepper. Cook the lamb, turning, for 5–7 minutes, or until browned all over.
2 Over base of a large roasting pan, arrange onion. Top with rosemary and mint sprigs. Top with lamb. Pour stock around the lamb. Add the bay leaves. Cover the pan with foil, secure tightly. Roast for 2 hours.
3 Meanwhile, cook the broad beans according to the packet directions. Drain. Peel the beans and discard the skins.
4 Uncover lamb. Add potatoes to the pan. Cook for a further 1½ hours, or until lamb shreds easily with a fork and potatoes have become tender. Remove the pan from the oven. Stir in the peas and the broad beans. Stand for 5 minutes, or until peas and beans are warmed through. Serve lamb scattered with mint.
How to cook a lamb shoulder
1 Lightly score the lamb and season generously with cracked black pepper, garlic and rosemary.
2 Brown lamb in a hot pan to render away some of the fat and seal in the juices. This ensures lamb is tender and juicy at the end of cooking.
3 Transfer lamb to a baking dish or slow cooker. Cover, and cook low and slow for several hours until lamb is tender and falls away from the bone.
Nutrition Info (per serve)
Total fat 26.4g
–Saturated fat 6.7g
Dietary fibre 7.3g
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