Green chilli, cardamom & green peppercorn-braised shoulder of lamb with minted baby potatoes & ginger peas

Name: Green chilli, cardamom & green peppercorn-braised shoulder of lamb with minted baby potatoes & ginger peas
Yield: For 6-8 when served with lots of vegetables
Cuisine: British
Ingredients: 2 large green chillies, split in half lengthways; 6 bay leaves; 1 lamb (or hogget) shoulder - around 2.2-2.8 kg in weight with bone included; 2 onions, peeled and thickly sliced; 1 lamb (or hogget) shoulder - around 2.2-2.8 kg in weight with bone included; 1 lamb (or hogget) shoulder - around 2.2-2.8 kg in weight with bone included; a handful of mint on the stalk; 600 g baby potatoes; 1 Tbsp coarse sea salt; 12 green cardamom, crushed flat with a pestle; 2 large sprigs rosemary, pull the leaves off; 4 stalks green peppercorns, peppercorns removed from the stalks (or 2 Tbsp brined peppercorns); 4 stalks green peppercorns, peppercorns removed from the stalks (or 2 Tbsp brined peppercorns); 4 stalks green peppercorns, peppercorns removed from the stalks (or 2 Tbsp brined peppercorns); 60 g butter; 1 large thumb of ginger, peeled and finely chopped; 400 g baby peas (frozen work fine); 30 ml (2 Tbsp) extra virgin olive oil

Preparation info

For
6-8
when served with lots of vegetables

Difficulty
Medium

Appears in

Fusion

By Peter Gordon

Published 2010

About

I love the differing flavours of all sheep meat, whether it be lamb, hogget or mutton. A lamb is technically from a newborn to around 12 months old. Hogget is the next stage in a sheep’s life, so long as they have fewer than two incisor teeth, and mutton are older still, from 18 months and upward so long as they’re a wether or a ewe. Sheep appear in cuisines from all around the globe, from New Zealand (where we have around 10 sheep for every person) to Greece and Turkey, India and the Middl

Ingredients

Europe
Asia
Oceania
United Kingdom
India
New Zealand
Main course
Gluten-free

Ingredients

Method