Slow cooked lamb shoulder with peas, mint, potatoes and broad beans
- 2 tbsp extra virgin olive oil
- 1.7 kg lamb shoulder bone in
- 1 brown onion sliced
- 2 sprig fresh rosemary
- 2 sprig fresh mint plus ¹/³ cup finely shredded fresh mint leaves and extra small leaves, to serve
- 1 cup chicken stock
- 4 fresh bay leaf
- 1 400g g tin of black beans
- 1 kg new potatoe halved
- ⅔ cup frozen peas thawed
- Preheat oven to 150°C. In a large non-stick frying pan heat the olive oil over medium-high. Season lamb with cracked black pepper. Cook the lamb, turning, for 5–7 minutes, or until browned all over.
- Over base of a large roasting pan, arrange onion. Top with rosemary and mint sprigs. Top with lamb. Pour stock around the lamb. Add the bay leaves. Cover the pan with foil, secure tightly. Roast for 2 hours.
- Meanwhile, drain the black beans.
- Uncover lamb. Add potatoes to the pan. Cook for a further 1½ hours, or until lamb shreds easily with a fork and potatoes have become tender. Remove the pan from the oven. Stir in the peas and beans. Stand for 5 minutes, or until peas and beans are warmed through. Serve lamb scattered with mint.