Slow-roasted lamb with spring onion mash and pistou recipe
A magnificent relaxed sharing platter that just bursts with flavour
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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
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