6 garlic cloves, peeled and thinly sliced
1.5kg new-season lamb shoulder, bone removed and rolled
5 tbsp olive oil
Maldon sea salt and black pepper
60g fresh parsley, leaves and stalks
30g fresh mint, leaves only
60g fresh coriander, leaves and stalk
200ml vegetable stock
1½ tsp cumin
3 tbsp lemon juice
375g broad beans (fresh or frozen), blanched and skins removed
Pre-heat the oven to 190C. Press the garlic into the folds of the lamb and rub it with olive oil, salt and pepper. Make a bed from ½ of the herbs in a roasting tray and poor in the stock. Lay the lamb on the herbs and roast for at least an hour and 20 mins – baste every 20 mins until it is cooked.
Drain the juice from the roasting tray into the food processor, add the rest of the herbs, cumin and whizz all together.
Mix the broad beans and lemon in a bowl then serve them on the plate next to the warm lamb, now dressed with the herb garnish. Enjoy!
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