Slow Roast Lamb Shoulder with Onions & Peas

Cooking Time
180
Portions
8

Ingredients

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  •   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