Name: Roast Lamb Shoulder With Peas And Feta
Total time: 1 h 20 min
Yield: 6
Ingredients: 1kg (2¼lb) piece lamb shoulder, boned and rolled, fat scored; 2 red onions, quartered; 2 garlic bulbs, sliced in half through the middle; ½ bunch each rosemary and thyme sprigs; 5tbsp capers; 1tbsp fennel seeds; 2 lemons, 1 sliced; 250ml (8fl oz) red wine; 2tbsp olive oil; 200g (7oz) frozen or fresh garden peas; 200g (7oz) frozen or fresh broad beans (podded if wished); Knob of salted butter; Small bunch spring onions, sliced; Handful fresh mint leaves, picked; Lemon juice, to taste; 200g (7oz) feta, crumbled; 60g (2oz) pistachios or hazelnuts, toasted and chopped; 1-2tbsp honey, for drizzling

VMG Recipes