Slow-Cooked Lamb Shoulder Recipe - Great British Chefs

Ingredients

• 2kg boneless rolled lamb shoulder
• 4 onions, thinly sliced
• 6 garlic cloves, chopped
• 6 sprigs of thyme
• 350ml of dry white wine
• 350ml of lamb stock
• 1 dash of sunflower oil
• salt
• ground white pepper
• 340g of petit pois
• 200g of baby onions, peeled but kept whole
• 4 slices of smoked streaky bacon, or smoked pancetta, cut into thin strips
• 1 leek, trimmed and finely sliced
• 50g of unsalted butter, diced
• 2 little gem lettuces, finely shredded
• 12 mint leaves, finely shredded
• 100ml of white wine
• 100ml of vegetable stock
• 1/2 tsp caster sugar
• freshly ground black pepper
• 750g of potatoes, peeled and chopped into 2cm pieces
• 125g of butter
• 2 tbsp of mint, finely shredded
• 1 tbsp of wholegrain mustard
• 1 pinch of ground nutmeg