Lamb shoulder with broad beans and herbs

    1 hour 35 min

    Slivers of garlic are inserted into the lamb shoulder before roasting it on a bed of herbs, making it very flavourful! Use the cooking juices as a base for the sauce.


    Sussex, England, UK
    2 people made this

    Serves: 6 

    • 6 cloves garlic, peeled and thinly sliced
    • 1.5kg boneless lamb shoulder
    • 2 or 3 tablespoons olive oil
    • salt and freshly ground black pepper, to taste
    • 6 sprigs fresh parsley, chopped
    • 30g fresh mint, chopped
    • 60g fresh coriander, chopped
    • 200ml wine vinegar
    • 1 1/2 teaspoons cumin
    • 1 tablespoon olive oil
    • 3 tablespoons lemon juice
    • 375g broad beans

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Preheat the oven to 190 C / Gas mark 5.
    2. Insert garlic slices in crevices in the lamb; rub the joint with a few tablespoons of olive oil and salt and pepper. Place half the amount of each herb into the base of an ovenproof dish; pour over the wine vinegar. Lay lamb on top of herbs.
    3. Roast in the preheated oven for 1 hour, basting with pan juices every 20 minutes.
    4. Remove the lamb from the oven and transfer to a oven baking tray. Grill each side until lightly browned, about 4 minutes per side. Rest for 10 minutes; strain the cooking juices from the roasting dish and skim off the fat.
    5. In a small pan, combine the meat juices, the remaining chopped herbs, cumin and 1 tablespoon olive oil; whisk over a low heat, about 5 minutes.
    6. To serve, slice the warm lamb and arrange on a platter. Add 1 tablespoon lemon juice and the broad beans to the sauce. Taste for seasoning and pour over the lamb. Serve immediately.

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