Slow-cooked lamb shoulder with petit pois à la Française and minted mustard mash
by Steven Doherty
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Ingredients
Fresh Meat
2kg boneless rolled lamb shoulder
350ml of lamb stock
4 slices of smoked streaky bacon, or smoked pancetta, cut into thin strips
Fruit & Vegetables
4 onions, thinly sliced
6 garlic cloves, chopped
340g of petit pois
200g of baby onions, peeled but kept whole
1 leek, trimmed and finely sliced
750g of potatoes, peeled and chopped into 2cm pieces
Salad & Fresh Herbs
6 sprigs of fresh thyme
2 little gem lettuces, finely shredded
12 mint leaves, finely shredded
2 tbsp of mint, finely shredded
Beverages
350ml of dry white wine
100ml of white wine
Oils & Vinegars
1 dash of sunflower oil
Store Cupboard
salt
ground white pepper
100ml of vegetable stock
1/2 tsp caster sugar
1 tbsp of wholegrain mustard
Dairy
50g of unsalted butter, diced
125g of butter
Spices & Dried Herbs
freshly ground black pepper
1 pinch of ground nutmeg