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Lamb shoulder with broad beans and herbs

Main Spring
Serves 6

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.


6 garlic cloves, peeled and thinly sliced 
1.5kg new-season lamb shoulder, bone removed and rolled 
5 tbsp olive oil 
flaky sea salt and black pepper 
60g fresh parsley, leaves and stalks 
30g fresh mint, leaves only 
60g fresh coriander, leaves and stalk 
200ml white wine 
1½ tsp cumin 
3 tbsp lemon juice 
375g broad beans (fresh or frozen), blanched and skins removed


  1. Heat the oven to 190C/375F/gas mark 5. Press the garlic slices into the crevices in the lamb, then rub in two tablespoons of the oil, a tablespoon of salt and plenty of pepper. Put half the amount of each herb over the base of a small ovenproof dish (around 21cm x 27cm) and pour over the wine. Lay the lamb on top of the herbs and roast for an hour, until cooked on the outside but still pink in the centre; baste every 20 minutes.
  2. Once the lamb is done, lift it from the dish, transfer to a small oven tray, sprinkle with a little salt and grill for four minutes on each side to brown. Set aside to rest for 10 minutes.
  3. Strain the cooking juices from the roasting dish and skim off the fat – there should be about 100ml of liquid. Put the remaining herbs in the bowl of a food processor, add the cumin, the remaining oil, a teaspoon of Maldon salt (or half a teaspoon of fine salt) and some pepper, turn on the motor and slowly add the liquid. Work to a smooth sauce.
  4. To serve, slice the warm lamb and arrange on a platter. Stir the lemon juice and broad beans into the sauce, taste for seasoning and spoon over the lamb. Serve at once.