Devilled Shoulder of Lamb with Minted Garden Peas
Instructions:
- If you can get fresh peas, it is always worth the effort of podding them, but frozen are almost as good these days.
- 1.5–2kg shoulder of lamb
- 30g flour seasoned with
- 1â„4 teaspoon salt and a pinch of black pepper
- For the crust
- 2 tablespoons
- Dijon mustard
- 1 teaspoon paprika
- 1â„2 teaspoon cayenne pepper
- Pinch of white pepper
- 1â„2 teaspoon salt
- 25g butter
- 1 tablespoon lemon juice
- For the peas
- 250g shelled garden peas (about 800g–1kg unshelled) or use the same amount of frozen
- About 14 mint leaves
- 25g butter
- Place the lamb in a roasting pan and pour 2cm of water around the meat. This keeps it juicy during cooking.
- Rub the flour into the fat and cook the meat for 40 minutes at 190ËšC/gas mark 5.
- Mix all the crust ingredients together. Remove the meat from the oven and cut slits into the fat. Rub the crust into the fat – use the back of a large spoon – and into the slits.
- Cook for a further 40–50 minutes. Allow it to rest for 20 minutes before carving.
- Use the juices to make a little gravy. Pour any liquid and juices into a small saucepan and scrape off any tasty debris from the bottom of the pan; use a little hot water to help you. Bring to the boil.
- Mix a teaspoon of flour or gravy powder with 4 teaspoons of water and pour into the hot sauce; stir until the gravy boils. Serve with the meat in a gravy boat.
- Serve with the minted garden peas and buttered new potatoes.
- For the peas
- Cook the peas until tender in a little boiling salted water.
- Chop the mint leaves until very fine and mix with the butter.
- Drain the peas and place in a serving dish. Add the butter and stir gently to coat the peas