Braised lamb with peas, crème fraiche and mint


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


  • 375ml of white wine


  • 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'