Slow Roasted Lamb Shoulder with Peas and Onions

Slow Roasted Lamb Shoulder with Peas and Onions

30 minutes

3+ hours

Sign in to add to favourites


1. Pre-heat the oven to 170°C / 150°C fan / Gas 3. Place the lamb in a roasting tin and pierce the shoulder all over using a knife. Drain the anchovies and cut each fillet into three, then stuff a piece inside each hole along with a sliver of garlic and a few leaves of rosemary. Season the lamb generously all over and drizzle with oil, then cover with foil and place in the oven for 2 hours. Meanwhile halve the new potatoes and silverskin onions.
2. Bring a large pan of salted water to the boil, then
3. Add the potatoes to the lamb tray, turn the oven up to 200°C / 180°C fan / Gas 6 and roast for 30 minutes until starting to brown. Next add the broad beans, peas, white wine and silverskin onions and return to the oven for a further half an hour.
4. Remove from the oven, crumble the feta cheese over, scatter over the mint and serve.


• 1.5kg lamb shoulder joint
• 50g anchovies in oil
• 2 flat cloves garlic, sliced
• 2 sprigs rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1kg new potatoes
• 1 jar Opies Silverskin Onions with Red Wine Vinegar
• 325g broad beans
• 300g peas
• 175ml white wine
• 100g feta cheese
• Fresh mint leaves, chopped