Shoulder of Lamb Cooked in Hay and Lavender

Name: Shoulder of Lamb Cooked in Hay and Lavender
Yield: Serves 4
Cuisine: British
Ingredients: 1 garlic bulb, smashed up into cloves, skin and all; 1 garlic bulb, smashed up into cloves, skin and all; 150 ml white wine; 1 large twig of bay leaves; a few sprigs of fresh rosemary and thyme; a few sprigs of fresh rosemary and thyme; 1 small bunch of freshly cut lavender, around 50 g or so; enough fresh hay to fill your pot; 1 large shoulder good-quality lamb, bone in; 250 g unsalted butter, softened; salt and pepper; salt and pepper; 1 large shoulder good-quality lamb, bone in

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

It is a bit of an effort finding fresh hay and lavender that haven’t been treated with pesticides and are suitable for cooking, but if you can, this dish is a real crowd pleaser.

Ingredients

1 large shoulder good-quality lamb, bone in
250 g unsalted butter, softened
salt and pepper

Europe
United Kingdom
Main course
Stew
Summer
August
July
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4. Smear the lamb with the softened butter and season. In a heavy cooking pot (preferably one with a lid) put a layer of all the fresh herbs, half the hay and all the lavender at the bottom. Add the garlic and bay leaves.

Lay the buttere