Roasted Lamb Shoulder with Chargrilled Asparagus & French Style Peas
Serving 4-6 six people, our Easter dinner box contains all the ingredients you need to make roast leg of lamb with fennel and shallots, roast potatoes, French-style peas with lettuce and grilled asparagus with lemon crumb and then finished with a show stopping dill and mint creme fraiche and a red wine jus.
Includes a video masterclass with Steven Wallis to guide you expertly though the recipe step by step.
Free Shipping + 3 Interest-free Instalments of £21.66 with Klarna at checkout
Approx 1.2 kg Roasting Shoulder of Lamb
- Fennel seeds
- Dried bay leaves
- Cloves of garlic
- White wine
- Red onion
- Bulb of fennel
- Bunch of asparagus
- Ciabatta Rolls
- Little Gem Lettuce
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
What you need from your kitchen
2 roasting tins, blitzer/blender, griddle pan/ or large frying pan, saucepan, shallow frying pan, knife, chopping board, small amount of olive oil.
Keep chilled until ready to use, best cooked within 2 days of delivery
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