One tray slow roast lamb shoulder
PREP TIME 30 minutes
COOKING TIME 3 hours
SERVES 6-8
INGREDIENTS
● 1.5kg lamb shoulder joint ● 50g anchovies in oil ● 2 garlic cloves, sliced ● 2 sprigs rosemary ● salt and pepper ● 2 tbsp olive oil ● 1kg new potatoes, halved ● 325g broad beans ● 300g peas ● 175ml white wine ● 1 jar Opies silverskin onions with red wine vinegar, onions halved ● 100g feta ● fresh mint leaves, chopped
METHOD
1 Preheat the oven to 170°C/150°C fan/gas mark 3. Place the lamb in a roasting tin and use a knife to pierce the shoulder all over. Drain the anchovies and cut each fillet into 3 pieces, then stuff a piece inside each hole along with a sliver of garlic and a few leaves of rosemary.
2 Season the lamb all over and drizzle with oil, then cover with foil and place in the oven for 2 hours.
Remove the foil from the lamb tray and add the potatoes. Turn the oven up to 200°C/180°C fan/ gas
