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  • Writer's pictureLucie Ellis

44. Spring Lamb & Green Broth

Wanted to ‘spring up’ a lamb shoulder so inspired by a pic @cookhouse_anna posted we came up with this... Ours was for 2 but easily scaled up!

1/2 lamb shoulder on the bone

3 sprigs rosemary

1 onion, sliced

2 cloves garlic, sliced

200ml white wine

1 large courgette

4 spring onions

Handful of sprouting broccoli

200g frozen peas

1/2 bunch fresh mint leaves

10 wild garlic leaves

2 heaped tsp Dijon

100ml creme fraiche

Squeeze of lemon


Heat the oven to 150, put the lamb in a roasting tray with the rosemary, onion, garlic, wine, salt and pepper then cover and seal with tin foil and cook for 3-4 hours, checking a couple of times and adding a bit more wine if the the liquid has reduced.

While the lamb is cooking slice the courgette in half lengthways, rub with olive oil, season, and fry cut side down in a large frying pan for about 5 minutes to get a really good char, turn it over, add the spring onions, and cook on the other side for 2 minutes then remove, roughly chop, and squeeze over some fresh lemon juice. Blanch the broccoli in salted water for 2 minutes, drain and set aside.

When the lamb is ready it will be falling off the bone. Lift out of the broth and put it back in the oven in a clean tray, turn up the heat to 190 and cook uncovered for 10 mins to brown the top.

Place the roasting tray with the cooking juices on the hob on a medium heat, stir through the mustard, add the peas and bring to the boil then throw in all the other veg, herbs and creme fraiche, season and taste, and simmer for a minute or so to warm through the vegetables.

Shred the lamb with a couple of forks and serve with the minty veg, and some sea purslane pesto 💚💛💚

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