Slow Roasted Lamb Shoulder with Minty Pea Mash

Slow Roasted Lamb Shoulder with Minty Pea Mash

Slow roasted until meltingly tender, this lamb shoulder is served with a rich homemade gravy and a vibrant minty pea mash. It's the ultimate comforting Sunday dinner that's well worth the wait. I finished this with a simple pea shoot and mint salad, dressed with a little olive oil and lemon juice.

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Course: Dinner, Lunch

Cuisine: British

Keyword: Lamb, Sunday lunch

Prep Time: 20

Cook Time: 5 30

Total Time: 5 50

Servings:

Ingredients

2-2.5 kg lamb shoulder
2 onions sliced
2 carrots roughly chopped
8 garlic cloves
4 rosemary sprigs
4 thyme sprigs
500 ml beef stock
250 ml white wine
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp balsamic vinegar

For the minty pea mash:

1 kg potatoes peeled and chopped
500 g frozen peas
½ tsp bicarbonate of soda
40 g butter
80 ml double cream
20 g mint leaves picked
10 g parsley
1 lemon zest
40 g Parmesan grated

Instructions

Preheat your oven to 150°C fan.
Score the lamb all over in a criss cross pattern, cutting about 2cm deep. Season generously with salt and pepper.
Scatter the onions and carrots in a large roasting dish. Add the garlic and tomato purée, then pour in the white wine, beef stock, Worcestershire sauce, Dijon mustard, honey and balsamic vinegar. Stir the liquid together, then pop the lamb on top.
Tuck the rosemary and thyme into the dish. The liquid should come around halfway up the lamb.
Cover with foil and roast for 5 hours, until the lamb is tender and falls apart.
Carefully lift the lamb onto a tray and leave it to rest for 10 minutes.
Skim any excess fat from the cooking juices, then pour them into a saucepan along with everything else. Blitz it, then strain. Simmer until reduced into a rich, glossy gravy.
Pull the lamb apart using two forks, discarding any large pieces of fat. Stir enough of the gravy through the meat to coat every strand, then serve with the remaining gravy alongside.

Minty Pea Mash

Boil the potatoes in salted water for around 15-20 minutes until tender.
Meanwhile, add the bicarbonate of soda to the peas, then boil them for 2-3 minutes, then drain.
Blitz the peas, mint, parsley and lemon zest with a splash of the cream and until smooth and vibrant green.
Drain the potatoes well and let them steam dry for a minute. Mash until smooth before beating in the butter, remaining cream and Parmesan.
Fold the pea mixture through the mash until evenly combined. Season well with salt and plenty of black pepper.