Braised lamb with peas, crème fraiche and mint
Ingredients
Fresh Meat
- 1 lamb shoulder, on the bone
Store Cupboard
- sea salt
- chicken stock, a ready supply
- 2 tbsp of Dijon mustard, heaped
Spices & Dried Herbs
- freshly ground black pepper
Oils & Vinegars
- extra virgin olive oil, a few glugs
Fruit & Vegetables
- 20 shallots, peeled and left whole
- 20 garlic cloves, peeled and left whole
- 2 handfuls of peas, fresh or frozen
Beverages
- 375ml of white wine
Dairy
- 4 tbsp of créme fraiche, heaped
Salad & Fresh Herbs
- 2 bunches of mint, leaves picked
- parsley stalks, thyme, rosemary and bay leaves (or whatever you have to hand), tied together with the mint stalks from above to create a 'bundle of joy'
SITES
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