Braised Lamb Shoulder with Thyme Mashed Potatoes and Glazed Boiled Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 1 shoulder joint of lamb, weighing about 1 kg / lb
  • a


  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Place the lamb in large flameproof casserole dish with a little oil and brown all over.
  3. Add the vegetables and tomatoes and continue to cook until coloured, about 15 minutes.
  4. Add the herbs, garlic, tomato purée and peppercorns. Pour in the stock, cover and cook in the oven for about 2 hours.
  5. T