Braised lamb with peas, crème fraiche and mint
by Fergus Henderson
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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'