Three-hour shoulder of lamb

• garlic cloves↗2

  finely chopped

• oregano↗1 tbsp tbsp

  roughly chopped

• olive oil↗1 tbsp tbsp
• shoulder of lamb↗1

  boned and tied, approx 1.5kg/3lb 5oz

• pearl onions or shallots↗400g g
• lamb↗250ml ml

  stock

• fresh peas↗100g g
• fresh broad beans100g g
• Little Gem lettuces↗2

  cut into quarters

• lemon↗juice 1

  juice 1

• mint↗small handful

  or coriander, roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 140C/120C fan/gas 1. Mix the garlic, oregano and olive oil with some salt and pepper. Slash the lamb all over and rub the mixture into the meat. Place into a deep casserole dish with the onions and pour over the stock, cover with a tight-fitting lid and cook 3 hrs.

2. 2

   Remove the lamb from the pot, stir through the peas and broad beans. Sit the lamb back on top of the vegetables and return to the oven. Increase temperature to 180C/160C fan/gas 4 and roast, uncovered, for another 20-30 mins until the lamb is browned, adding the lettuce for the final 5 mins. Allow to rest for 20 mins, then add the lemon juice and mint to the cooking juices around the lamb. Remove the string, carve into thick slices and lay them back on top of the veg to make serving easier.