Three-hour shoulder of lamb

4 servings braised lamb broad bean broad beans dinner party recipe easy recipe entertaining recipe family recipe indulgent lamb lamb recipe lemon lemons lettuce lettuces mains matt tebbutt recipe over 800 kcal over an hour pea peas roast lamb roast recipe shallot shallots slow cooked recipe slow-cooked lamb summer summer roast

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Ingredients

2 garlic cloves, finely chopped

1 tbsp oregano, roughly chopped

1 tbsp olive oil

1 shoulder of lamb, boned and tied, approx 1.5kg/3lb 5oz

400g pearl onions or shallots

250ml lamb stock

100g fresh peas

100g fresh broad beans

2 Little Gem lettuces, cut into quarters

juice 1 lemon

small handful mint or coriander, roughly chopped

Method

Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.