Slow-cooked lamb shoulder with fresh dates
This slow-roasted lamb shoulder is served with cooked dates and fresh broad beans and peas, making it a great spring or summer Sunday dinner option.
Ingredients
For the lamb shoulder
- 2kg/4lb 8oz lamb shoulder
- 4 bay leaves
- 600g/1lb 5oz fresh dates, halved and stones removed
- 4 red onions, cut into 1cm/½in wedges
- 6 garlic cloves, crushed with skins on
- 1 small cinnamon stick
- olive oil, for drizzling
- 500ml/18fl oz hot beef or chicken stock
- 2 tbsp date molasses
- splash red wine vinegar
- salt and freshly ground black pepper
For the broad beans and peas
- 5 tbsp olive oil
- 100²µ/3½´Ç³ú spring onions, trimmed and roughly sliced
- 2 garlic cloves, finely chopped
- 1kg/2lb 4oz fresh mixed broad beans and peas, shelled
- 5 ripe tomatoes, coarsely grated and skin discarded
- 500ml/18fl oz vegetable stock
- 1 lemon, juice only
- ½ bunch fresh dill, finely chopped
Method
To make the lamb, preheat the oven to 170C/150C Fan/Gas 3. Take the lamb shoulder out of the fridge 30 minutes before you want to cook it. Pierce the lamb in four places with a sharp knife and poke in the bay leaves. Scatter the dates, onions, garlic and cinnamon stick in a large roasting tin and place the lamb on top. Drizzle with a little olive oil, season generously and then pour the hot stock into the tin. Take a large piece of baking paper, run it under cold water, scrunch it up and then tuck it over the top of the lamb. Tightly cover the tin in kitchen foil and roast in the oven for 4 hours.
After 4 hours, remove the foil and paper and drizzle the lamb with the date molasses. Return to the oven and cook for a further 45 minutes–1 hour, until the lamb is sticky and incredibly tender and the stock has reduced. Finish by stirring the red wine vinegar into the date mixture and season.
To make the beans and peas, place a saucepan over a medium heat and pour in the olive oil. Sauté the spring onions and garlic for 5 minutes, then add the beans and peas. Season the tomatoes generously and add to the saucepan. Pour in the stock and bring to the boil, then reduce the heat to low and simmer for 25 minutes, until the vegetables are tender and the stock has mostly cooked away. Squeeze in half of the lemon juice and stir in the dill. Check the seasoning and add more lemon if needed. Stir together well and leave to one side to cool. This can be served at room temperature or cold.
Carve and serve the lamb with the dates and braised broad beans and peas.
