Serves

4

Information

Preparation Time: 40 min. Cook Time: 3 hours

Ingredients

1 shoulder joint of spring lamb • 1.6kg fresh petits pois • 2 carrots • 1 fennel bulb • 5 shallots • 1 bouquet garni (parsley, leek, celery, thyme, bay leaf) • 2 strips of orange peel • 2 cloves of garlic • 100ml virgin olive oil • 3 tablespoons dark rum • 3 glasses white wine • 30g butter • 2 teaspoons raz el hanout spice blend • 2 tablespoons crème fraîche • 1 tablespoon serra honey • 1 small sprig of coriander • 5 mint leaves • 1 tablespoon flor de sal gourmet salt

Method

Bring a large cooking pot of salted water to the boil • Boil the shoulder for five minutes then dry well with a tea towel • Brown the shoulder in some butter and flambé in the rum • Allow to drain • Using the same pot, colour the whole shallots, diced carrots, halved fennel bulb and the garlic cloves • Add the shoulder of lamb and pour in the wine and two glasses of water • Add the bouquet garni, cover, and cook on a low heat for about three hours • Check how it is cooking from time to time and add a little water if needed • Shell the fresh petit pois and cook in boiling salted water • Cool and drain • Blend the peas with the crème fraîche, the butter and the fresh mint • Season with salt and pepper and put to one side, keeping it warm • Take the joint out of the pot and place it to roast in the oven, turned to grill function, to colour the shoulder well • Rub with some coriander and flor de sal • Strain the cooking juices and add the spices and honey • Serve on a large platter