Roast Shoulder Of Lamb with Peas, Bacon and Lettuce
Over a year ago
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Ingredients
- 1.5 kg lamb shoulder
- 1 head of garlic (cut in ½)
- 2 large potatos (Peeled and cut into 3)
- 2 rashness of smock streaky bacon
- 1 gem lettuce
- 1 onion
- 1 sprig mint
- 100g fresh cooked peas
- 50g Butter
- 250g lamb stock
Accompaniment
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Description
This is very easy to make but tastes so nice.
Method
-
1
1. Pre-heat your oven to 160 degrees Celsius.
2. Season the lamb with salt and pepper. In a baking tray lay the potato and the garlic in the middle, season with salt and pepper, place the lamb shoulder on top and cook in the oven for 3 hours.
3. In another frying pan on a medium heat, add some vegetable oil and cook the bacon until golden then add the onions and cook for a further 2 minutes. Cover the bacon and onion with lamb stock bring it the boil, add the peas, the butter then the lettuce and the mint and season with salt and pepper.
To serve
Pour the peas in to a large bowl slice the lamb and place on the peas.
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