Slow Roast Lamb Shoulder with Onions & Peas
- 1.5kg lamb shoulder joint
- 50g anchovies in oil
- 2 flat cloves garlic, sliced
- 2 sprigs rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1kg new potatoes
- 1 jar Opies silver skin onions with red wine vinegar
- 325g broad beans
- 300g peas
- 175ml white wine
- 100g feta cheese
- Fresh mint leaves, chopped
Pre-heat the oven to 170C/150C 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 two hours. Meanwhile halve the new potatoes and silver skin onions.
Add the potatoes to the lamb tray, turn the oven up to 200C / 180C fan / Gas 6 and roast for 30 minutes until starting to brown. Next add the broad beans, peas, white wine and silver skin onions and return to the oven for a further half an hour.
Remove from the oven, crumble the feta cheese over, scatter over the mint and serve.
