SLOW ROASTED LAMB SHOULDER WITH BROADBEANS & ARTICHOKE
This dish is warming and hearty enough for cooler evenings, yet with the freshness and vibrancy of some of the season's best green vegetables. It also makes the most of the sensational lamb we have in store at the moment. The lamb does take some time in the oven, but needs very little attention so lets you carry on with life in the meantime.
2 cloves garlic, peeled and crushed
Finely grated zest of 2 lemons
2 tbs finely chopped oregano
3 tbs olive oil
2 tbs salt
1 x 2.5kg lamb shoulder on the bone
250ml chicken stock
1kg broad beans, podded and blanched
4 large artichokes, halved & prepared
500ml vege stock
Lemon wedges & salt to serve
In a bowl, mix together the garlic, lemon zest, oregano, oil and salt. Take a heavy, deep roasting tin large enough to comfortably fit the lamb shoulder. Rub the marinade all over the joint, cover with cling film and leave to marinate for a few hours or, better still overnight in the fridge.