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Recipes

Pot-roasted lamb with mashed potatoes and mint sauce

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Ingredients

For the lamb

  • 2kg/4lb 8oz shoulder of lamb, bone removed (you can ask your butcher to do this)
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 large onions, cut into wedges
  • 500g/1lb 2oz carrots, peeled and cut into large chunks
  • 500g/1lb 2oz turnips, peeled and cut into large chunks
  • 4 sprigs thyme
  • 500ml/18fl oz lamb stock

For the mashed potatoes

  • 1kg/2lb 4oz white potatoes, peeled and cut into chunks
  • 3 sprigs mint, leaves and stalk
  • 110g/4oz butter
  • salt and freshly ground black pepper

For the mint sauce