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Devilled Shoulder of Lamb with Minted Garden Peas Ingredients

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 1⁄4 teaspoon salt and a pinch of black pepper For the crust 2 tablespoons Dijon mustard 1 teaspoon paprika 1⁄2 teaspoon cayenne pepper Pinch of white pepper 1⁄2 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 190˚C/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

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