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12 hour Braised Lamb Shoulder, Potato Gratin & Minted Pea Puree


Ingredients

  • 2 servings of rolled lamb shoulder
  • 2 servings of mascarpone, rosemary & potato gratin
  • 2 portions minted pea puree
  • Lamb stock

Method

  1. Preheat your oven to 180C 
  2. Place your potatoes in a suitable oven proof dish and place in the oven for a total of 20 mins 
  3. After the potatoes have been in the oven for 8 minutes place a frying pan on a medium heat with 1 tbsp of oil 
  4. Place the lamb shoulder in the pan and shallow fry for 2 minutes on each side. 
  5. Remove the potatoes from the oven and place the lamb in the same dish and lightly season with salt. Place back in the oven at 160C for 6 minutes 
  6. Using the same pan as you cooked the lamb in put back onto a low heat and add the pea puree stiring constantly to prevent sticking 
  7. In a small saucepan add the stock and bring to a gently boil 
  8. Remove the lamb and potatoes from the oven 
  9. Spoon the pea puree onto two plates and place the lamb and potatoes on top
  10. Spoon the stock on top of the lamb. Enjoy!

We would love to see what you have created at home so please share your creations....tag us in @devourdaily on Facebook & Instagram

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