Lamb shoulder with broad beans and herbs

dinner · ⏱ 120 min · 6 portions · 18.0 g carbs / portion

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
http://flowcooking.food/en-us/recipe/205/lamb-shoulder-with-broad-beans-and-herbs/