Slow Roasted Lamb Shoulder with Minty Pea Mash

Shopping list

• 2.5 kg lamb shoulder — best quality

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• 2 onions — sliced

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• 2 carrots — roughly chopped

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• 8 garlic cloves

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• 4 rosemary sprigs

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• 4 thyme sprigs

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• 500 ml beef stock

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• 250 ml white wine

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• 2 tbsp Worcestershire sauce

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• 2 tbsp tomato paste

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• 1 tbsp Dijon mustard

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• 1 tbsp honey

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• 1 tbsp balsamic vinegar

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• 1 kg potatoes — peeled and chopped

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• 500 g frozen peas

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• 0.5 tsp bicarbonate of soda

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• 40 g butter

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• 80 ml double cream

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• 20 g mint — leaves picked

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• 10 g parsley

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• 1 lemon — zest

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• 40 g Parmesan — grated

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