Serves 6 Ingredients Lamb 1 lamb shoulder 4 garlic cloves, cut into quarters lengthways 2 tsp sweet smoked paprika 2 tsp coarse sea salt 3 tbsp extra virgin olive oil A small handful of fresh thyme sprigs 200ml boiling water Glass red wine Garlic Peas 2 tsp white wine vinegar 4 tsp white wine 1 shallot, peeled and finely chopped 1 garlic clove, crushed 150ml chicken stock 1tsp English mustard ¼ of an iceberg lettuce, finely shredded 50ml double cream 125g hard unsalted butter, diced Salt and freshly ground white pepper 350g cooked peas 2 dsp chopped parsley 1 spring onion, finely sliced
Method for the lamb 1. Preheat the oven to 190°C/Gas mark 5. Using the tip of a small sharp knife make 16 small incisions in the lamb and push in the quarter pieces of garlic. Rub the paprika and the coarse salt over the lamb, drizzle over the oil and place in a large roasting pan with the thyme. Pour the water into the tray. 2. Place a sheet of baking parchment loosely over the lamb, then seal tightly with foil and bake for 1½ -2 hours. 3. After 1 hour add the red wine. Cook in the oven with the lamb for about 30 minutes to 1 hour or so. The lamb is ready when it begins to shrink from the bone. To check, fold back a corner of the foil and paper from the roasting dish and test it with a knife – it should be soft and tender. 4. Once the lamb is ready, remove the foil and paper and leave it to cool a little. Remove the flesh from the bones and either tear or slice into chunks, discarding excess fat and keep warm. Reserve the cooking juices and keep warm. Method for the garlic peas with spring onion & parsley 1. Place the vinegar, wine, shallot and garlic in a small pan and boil until only a teaspoon of the liquid remains, add the stock and boil until only a couple of dessert spoons remain, then add the mustard. 2. Add the lettuce and cream and bring back to the boil for 15 seconds or so. 3. Add the butter little by little and whisk in until a sauce is formed. 4. Season to taste, reheat the peas and add to the sauce with the chopped parsley and sliced spring onion. To serve 1. To serve, place a portion of lamb meat on each plate with a little of the juices and a good spoonful of the peas. Recipe by Paul Heathcote from the brand new recipe book 'Passion!' produced by EBLEX Ltd