Ingredients

Ingredients For the pot-roasted filling

• 2 tbsp olive oil

• 1.5kg/3lb 4oz boneless shoulder of lamb

• salt and freshly ground black pepper

• 300g/10½oz baby onions, peeled, left whole

• 2 garlic cloves, peeled, finely chopped

• 4 sprigs fresh rosemary

• 400ml/14fl oz red wine

• 400ml/14fl oz beef stock

• 70g/2½oz butter

• 25g/1oz plain flour

For the topping

• 500g/1lb 2oz King Edward potatoes, or similar floury potatoes, peeled, cut into equal-sized pieces

• 100ml/3½oz full-fat milk

• 50g/2oz butter

• salt and freshly ground black pepper

For the Vichy carrots

• 25g/1oz butter

• 1 tbsp caster sugar

• splash boiling water

• 400g/14oz Chantenay carrots, or similar small carrots

• 400g/14oz purple sprouting broccoli

Description

Recipe Uses 2 Tbsp Olive Oil, 1.5kg/3lb 4oz Boneless Shoulder Of Lamb, Salt And Freshly Ground Black Pepper , 300g/10½oz Baby Onions, Peeled, Left...

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