Slow-roasted shoulder of lamb
Perfectly marinated meat that melts in the mouth is a guaranteed crowd-pleaser. Cook this roast for five hours, rest, then sprinkle with zesty gremolata
Braised summer veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- 200g broad beanspodded
- 1 ½ tbsp olive oil
- 200g courgettescut into discs
- 200g radisheshalved
- 300g fennelsliced into lengths
- 1 thyme sprig
- 200ml chicken stock
- knob of butter
- 1 tbsp lemon juice
- handful mintleaves chopped (smaller ones left whole)
- handful basilleaves chopped (smaller ones left whole)
Nutrition: per serving
- kcal136
- fat6glow
- saturates1g
- carbs9g
- sugars4g
- fibre8g
- protein7g
- salt0.2g
Method
step 1
Fill a small saucepan with water and bring to the boil. Tip in the broad beans and cook for 30 secs. Drain, then immediately plunge the beans into a bowl of very cold water. Once cool, drain them and remove the skins.
step 2
Heat 1 tbsp oil in a heavy-bottomed sauté pan or skillet and fry the courgettes on a medium-high heat until caramelised. Remove from the pan with a slotted spoon, set aside in a bowl, then repeat with the radishes. Pour in the remaining oil and add the fennel. Cook until caramelised, then turn down the heat.
step 3
Add the thyme sprig and chicken stock, and cook for 8-10 mins, basting, until the fennel is tender.
step 4
Add the butter to the pan and tip in the courgettes, radishes and broad beans. Coat all the veg in the liquid, then add the lemon juice. Remove the thyme sprig, then scatter over the herbs to serve.
