Braised lamb, peas, creme fraiche & mint

Name: Braised lamb, peas, creme fraiche & mint
Ingredients: 1 lamb shoulder on the bone; 20 shallots, peeled and left whole; 20 garlic cloves, peeled and left whole; 1 bundle of joy (herbs such as parsley stalks, thyme, rosemary and bay leaves, tied together lightly); ½ bottle white wine; A ready supply of chicken stock; 2 healthy tbsp Dijon mustard; 4 healthy tbsp crème fraiche; A few handfuls of fresh or frozen peas; 2 bundles of mint, leaves picked and stalks retained for the bundle of joy

boroughmarket.org.uk

Season the shoulder well with sea salt and black pepper, then heat a large frying pan over a medium heat with a splash of olive oil and brown the lamb all over.

View full recipe on boroughmarket.org.uk

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Ingredients

1 lamb shoulder on the bone
20 shallots, peeled and left whole
20 garlic cloves, peeled and left whole
1 bundle of joy (herbs such as parsley stalks, thyme, rosemary and bay leaves, tied together lightly)
½ bottle white wine
A ready supply of chicken stock
2 healthy tbsp Dijon mustard
4 healthy tbsp crème fraiche
A few handfuls of fresh or frozen peas
2 bundles of mint, leaves picked and stalks retained for the bundle of joy