Roasted Lamb Shoulder with Chargrilled Asparagus & French Style Peas

By Chef Steven Wallis

For 4 People
120mins - plus 60 mins marinating 
Allergens: Gluten, dairy, sulphites

Utensils & Essentials

x 2 roasting tins, blitzer/blender, griddle pan/ or large frying pan, saucepan, shallow frying pan, knife, chopping board, small amount of olive oil.


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Gluten, dairy, sulphites

Approx 1.2 kg Roasting Shoulder of Lamb
  •  2 teaspoons of fennel seeds
  •  4 dried bay leaves 
  •  2 teaspoons of Maldon salt (not included)
  • 1 teaspoon of black pepper (not included)  
  •  6 cloves of garlic  
  • 1 tablespoon Olive oil (not included)
  • 100ml white wine  
  • 1 large red onion  
  • 1 bulb of fennel
  • 350g Shallots
Roasted Potatoes 
  • Approx 800g Potatoes 
  • 2 tablespoons Vegetable Oil for roasting (not included)

French  Lettuce & White Wine style Peas with
  • 250g Frozen Peas 
  • 50ml white wine 
  • 2 heads of little gem lettuce 
  • 1 Shallot 
  • 20g Butter

Chargrilled Asparagus with Lemon crumbs 
  •  250g bunch of asparagus 
  •  10ml olive oil (not included)
  • 2 garlic cloves
  • 1 lemon 
  • 50g ciabatta croutons or crumbs

Mint & Dill Creme Fraiche 
  • 1 x 200ml creme fraiche 
  • 10g Fresh Dill 
  • 10g Fresh Mint Leaves 
  • Olive oil (not included)

To make a quick and easy mint sauce:
  •  75ml white wine vinegar
  •  50g sugar 
  •  Bunch of mint leaves

Red wine Jus 
  •  200ml red wine 
  •  50g sugar

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How to make

Roasted Lamb Shoulder with 
Chargrilled Asparagus & French Style Peas
Blitz the fennel seeds and bay leaves along with the salt to a rough dust. Peel the garlic and crush with a knife, adding this to the blender with the pepper and add enough olive oil to blitz to a paste.  Stab sizeable holes into the lamb and cover one side well with the marinade paste. Leave to marinate for an hour minimum.  Cut the onion into three thick slices; place within a deep roasting tray. Put the marinated side of the lamb down onto the onions. Lastly, cover the topside of the lamb with the rest of the marinade.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Roast for 30 mins uncovered at 200C. Turn the heat down and add 100ml white wine and 50ml of water.  Cover the lamb well with foil and roast for a further 45mins at 150C.
Cut the fennel into pieces, keep the root attached to help you chop. Cut the remaining shallots in half with their skin on.  Remove the foil and add the fennel along with the shallots. Roast for a further 30-40 mins until the vegetables are soft and the internal temp of the Lamb is over 75 degrees…
Pour off the tray juices, skimming off any excess fat into a small suacepan, along with the onions from under the lamb ready to make your jus.
Wash the potatoes well.  Halve and coat in oil and seasoning. Roast for 1 hour until golden on the outside and fluffy on the inside
Mint & Dill Creme Fraiche
Pick off the leaves from the mint and dill stalks and finely chop. Add to the creme fraiche along with salt and pepper, pour a glug of olive oil and mix together.  Place into the fridge for around 30 minutes before serving.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
To make a quick and easy mint sauce:
Add white wine vinegar and sugar to a pan and heat until sugar is dissolved. Finely chop the leaves and stalks of a bunch of mint (around 20g) then add the hot vinegar to the mint leaves and allow to cool and steep for 1 hour minimum.   
Serve with roast lamb.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Chargrilled asparagus with Lemon crumbs: break the bread in to sizable chunks then heat a griddle pan or large frying pan dry, until very hot and griddle the bread until crusty adding a couple of slices of lshaved emon peel, then remove from the heat, setting the bread and lemon aside. Put the pan back onto the heat and trim the asparagus to their natural breaking point, lightly tumble them in 10ml of olive oil on a board and griddle until lightly charred. Remove from the pan and place on serving plate/dish. Blitz the ciabatta croutons in your KitchenAid Blender with the zest of lemon then sprinkle the ciabatta crumb over the charred asparagus and serve.
French style Peas with Lettuce and White Wine. Finely chop the shallot and sweat in the butter until soft and translucent . Next, add the peas to the pan for a few minutes along with the white wine and season with salt. Then finely shred the lettuce and add to the peas and shallots. Once the lettuce is wilted down this is then ready to serve. 
Red wine Jus:
Heat the onions and lamb juices on the stove, add red wine and a pinch of sugar continuing to scrape bits from the bottom of the pan. Add a squeeze of lemon and some water to thin out the jus so it is a nice pouring consistency. Blitz in food processor before serving.