-
1
Pre heat oven to 220C
-
2
Pre heat a large deep-sided frying pan on the hob with the oil.
-
3
Add the lamb shoulder to the pan and sear the lamb thoroughly on all sides, until it's a deep nutty brown.
-
4
Now place the meat on a chopping board and season with salt, pepper, sugar and sprinkle with rosemary.
-
5
Place the lamb joint into a roasting tray and into the pre heated oven.
-
6
Cook at 220C for 15 minutes then turn down to 170C
-
7
Finely slice the onions & chop rosemary.
-
8
Now in the frying pan, cook off the sliced onions until they're soft and add the sliced mushrooms and garlic and sprinkle with the flour.
-
9
Stir through and cook roughly three minutes.
-
10
Now add the lemon zest and juice, pour the wine in and add bay leaf, bring to boil until the liquid is reduced to half.
-
11
Add the stock and continue to reduce by 1/3.
-
12
This will take around 20 minutes.
-
13
The Lamb should have cooked now for 45 minutes.
-
14
Remove the lamb from the oven and add the stock and mushroom mixture to the roasting tray.
-
15
Carefully place the tray back into the oven and cook for a further 45 minutes.
-
16
Now remove from the oven and place the tray on the hob.
-
17
With a roasting fork, lift the lamb out of the tray and place onto a plate cover with tin foil.
-
18
Heat the mushroom juices to a simmer and add the tin of borlotti beans.
-
19
Stir and leave to simmer for ten minutes, stirring occasionally.
-
20
To serve, slice off thin pieces of lamb and pour over the mushroom and bean sauce.
