Slow Roasted Lamb Shoulder with Green Pea Puree and Turned Carrots

 

1 Lamb shoulder, boned

4 sprigs of rosemary

4 tbsp olive oil

1 head of garlic, broken into cloves with the paper still on

Salt and pepper

500g frozen peas

100g un salted butter

4 carrots

 

 

Place an oven tray on the stove top and heat up, add the olive oil and fry the lamb shoulder on all sides, once the lamb is browned toss in the garlic and rosemary then into an oven, pre-heated to 100^oC for at least 4 hours.

 

After at least 4 hours remove from the oven, wrap with foil and allow to rest for 10 minutes.

 

Bring a large pot of water to a vigorous boil add salt and pepper and tumble in the frozen peas, bring back to a boil and cook for 3 minutes, then drain off the water add the butter and blend to a smooth consistency using “Mr. Buzzy”

 

“Turn” the carrots (cut the unpeeled carrots into 3 then trim to an 8 sided barrel shape.) then drop into rapidly boiling salted water for 5-8 minutes, once just soft drain off the water and add a splash of olive oil and salt and pepper then serve.