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Lamb shoulder with broad beans and herbs

Tender lamb shoulder with broad beans in a bright herb sauce.
Browned, juicy, and fragrant with lemony mint and cumin.
Serve it hot and watch everyone reach for seconds.

dinner ⏱ 120 min 620 kcal / portion 18.0 g carbs / portion (estimated) 🔗 Original source

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Lamb shoulder with broad beans and herbs
v5 · rb0e705f985 20260727Z1751 sea salt to taste black pepper to taste 1½ tsp cumin 🔥 heat the oven to 190°C 🌀 press garlic into the lamb and rub with olive oil, sea salt, and black pepper 🍽 scatter half parsley, half mint, and half coriander over the base of a small ovenproof dish and pour in the white wine 🔥 ⏱ 60 min lay the lamb on top of the herbs and roast until pink, basting every 20 minutes 🍳 ⏱ 4 min transfer to a tray, sprinkle with salt, and grill to brown ⏳ ⏱ 10 min rest 🔥 strain roasting juices and skim off the fat to get about 100 ml of liquid 🌀 blend the remaining herbs, cumin, remaining olive oil, sea salt, and black pepper, then slowly add the liquid to make a smooth sauce 🌀 stir lemon juice and broad beans into the sauce and taste for seasoning 🍳 slice the warm lamb 🍽 spoon the sauce over the lamb and serve at once Lamb Shoulder 🎉 6 pieces garlic 1.5 kg lamb shoulder 5 tbsp olive oil 60 g parsley 30 g mint 60 g coriander 200 ml white wine 3 tbsp lemon juice 375 g broad beans garlic, lamb shoulder, olive oil parsley, mint, coriander, white wine remaining herbs cumin sea salt black pepper lemon juice, broad beans
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Preparation steps

  1. heat the oven to 190°C
  2. press garlic into the lamb and rub with olive oil, sea salt, and black pepper
  3. scatter half parsley, half mint, and half coriander over the base of a small ovenproof dish and pour in the white wine
  4. lay the lamb on top of the herbs and roast for 60 min until pink, basting every 20 minutes
  5. transfer to a tray, sprinkle with salt, and grill for 4 minutes per side to brown
  6. rest for 10 minutes
  7. strain roasting juices and skim off the fat to get about 100 ml of liquid
  8. blend the remaining herbs, cumin, remaining olive oil, sea salt, and black pepper, then slowly add the liquid to make a smooth sauce
  9. stir lemon juice and broad beans into the sauce and taste for seasoning
  10. slice the warm lamb
  11. spoon the sauce over the lamb and serve at once

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