Slow Roast Lamb Shoulder with Onions & Peas

Cooking Time
180

Portions
8

Ingredients

Increase Portion Size

•   kg lamb shoulder joint
• g anchovies in oil
•   flat cloves garlic, sliced
•   sprigs rosemary
•   Salt and pepper, to taste
•   tbsp olive oil
•   kg new potatoes
• g Opies Silverskin Onions with Red Wine Vinegar
• g broad beans
• g peas
• ml white wine
• g feta cheese
•   Fresh mint leaves, chopped

• 1

  Step 1

  Pre-heat the oven to 170°C / 150°C fan / Gas 3. Place the lamb in a roasting tin and using a knife, pierce the shoulder all over. Drain the anchovies and cut each fillet into three, then stuff a piece inside each hole along with a sliver of garlic and a few leaves of rosemary. Season the lamb generously all over and drizzle with oil, then cover with foil and place in the oven for 2 hours. Meanwhile halve the new potatoes and silverskin onions.
• 2

  Step 2

  Add the potatoes to the lamb tray, turn the oven up to 200°C / 180°C fan / Gas 6 and roast for 30 minutes until starting to brown. Next add the broad beans, peas, white wine and silverskin onions and return to the oven for a further half an hour.
• 3

  Step 3

  Remove from the oven, crumble the feta cheese over, scatter over the mint and serve.

Ingredients

• 1.5 kg lamb shoulder joint
• 50 g anchovies in oil
• 2 flat cloves garlic, sliced
• 2 sprigs rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 kg new potatoes
• 1 g Opies Silverskin Onions with Red Wine Vinegar
• 325 g broad beans
• 300 g peas
• 175 ml white wine
• 100 g feta cheese
• Fresh mint leaves, chopped