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Preheat the oven to 120℃/gas mark 1/2
Heat a large frying pan over a medium heat, season the lamb shoulders with salt and pepper then colour each one in the pan until golden brown
2 milk-fed lamb shoulders
Transfer to a large, deep baking tray and cover with the cumin, ras el hanout, herbs and garlic
10g of cumin seeds
10g of ras el hanout
2 sprigs of thyme
1 sprig of rosemary
4 garlic cloves
1 bay leaf
In the same pan, colour the carrot and onion until caramelised, then add to the tray with the shoulder
1 carrot, chopped
1 onion, chopped
Wash the potatoes and add to the baking tray. Cover the ingredients with the olive oil and cook in the oven for 4 hours
10 new potatoes
1l olive oil
While the lamb is cooking, prepare the vegetables. Bring a large pan of salted water to the boil and peel the asparagus and carrots
8 asparagus spears
8 baby carrots
Blanch the asparagus for 3 minutes, then refresh immediately in iced water. Repeat this process with the peas for 1 minute, the spring onions for 2 minutes, the carrots for 3 minutes and finally the broad beans for 2 minutes. It is important to blanch the broad beans last as they will discolour the water and affect the flavour of the other vegetables
100g of peas, podded
4 spring onions
100g of broad beans, shelled
Drain the vegetables, dry on kitchen paper and reserve
When the lamb is cooked, carefully remove from the tray and drain in a colander with the potatoes and garlic. Reserve the oil, as it can be reused
Place the roasting tray over a medium heat and deglaze with the chicken stock, reducing until a sauce consistency is achieved
250ml of chicken stock
Foam the butter for the vegetables in a frying pan with some salt and pepper, add the blanched vegetables and cook until nicely coloured. Finish with the cumin
50g of butter
1 tsp cumin seeds, crushed
To plate, arrange the vegetables, potatoes and garlic on two large serving dishes and place each lamb shoulder on top. Drizzle with the sauce and serve
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