Slow-Cooked Lamb Recipe with Peas, Broad Beans and Mint
Want to impress the family this Sunday? Cook this classic, easy dish from Noble Rot restaurant for a summery roast
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Cooking tools:
- Roasting pan
- Baster
- Oven
- Stove
- Skillet
- Aluminum foil
- Pot
- Colander
- Chef's knife
- Paring knife
- Cutting board
- Wooden spoon
- Kitchen scale
- Measuring cup
- Serving platter
Ingredients
- 1 (around 2kg) lamb shoulder
- 50ml olive oil
- 100g butter
- 4 onions thinly sliced
- 8 cloves garlic crushed
- 70ml red wine vinegar
- 300ml dry white wine
- 300ml light chicken stock
- 2 sprigs rosemary
- 2 bay leaves
- 200g peas freshly podded
- 200g broad beans double podded
- 400g Jersey Royals cooked (boil until a knife goes through easily)
- a small bunch mint leaves picked and chopped to serve
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