Slow-roasted lamb with spring onion mash and pistou recipe | Sainsbury`s Magazine

Ingredients

• 125g table salt
• 4 sprigs rosemary
• 10 whole black peppercorns
• 1 garlic bulb, halved horizontally
• 1 half lamb shoulder, 750g-950g
• a few mint sprigs
• 900ml lamb or chicken stock (made using 1 cube or pot) - use gluten free if required
• 150ml red wine
• 1 tsp cornflour
• 175g fine beans, or sliced runner beans
• ½ x 30g pack mint
• 1 x 30g pack flat-leaf parsley, leaves only
• 75g grated Parmesan
• 100g cold-pressed rapeseed oil
• 1 small garlic clove
• 1kg Maris Piper potatoes, peeled
• 75ml whole milk
• 50g butter
• 2 tbsp crème fraiche
• 1 tbsp grain mustard
• ½ bunch spring onions, finely sliced