Slow-cooked Lamb Shoulder on Mint & Ricotta Smashed Green Peas with Hand-chopped Pesto & Toasted Almonds


  • 1 Tbsp olive oil 
  • 2kg lamb shoulder 
  • 1 onion, diced 2cm 
  • 1 garlic bulb 
  • 1 carrot, diced 2cm 
  • 2 sticks rosemary 
  • 250g tomato paste 
  • 4 litres chicken stock 
  • 750ml red wine 
  • ½ cup pesto 
  • ½ cup green peas, cooked 
  • 1 cup mint, picked leaves 
  • 1/3 cup ricotta 
  • 1 clove garlic, minced 
  • 3 small red chillies, minced 
  • 1 bunch thyme 
  • 2 cups almonds lightly toasted



Set oven to 175°C. In a large pan over a high heat add olive oil and then lamb shoulder and colour on both sides until golden brown (approximately 10 minutes).

Place coloured lamb shoulder in a baking dish. Add onion, garlic, carrot, ½ bunch of thyme, rosemary, tomato paste and chicken stock.

In a medium pot on a high heat, add red wine and reduce by 3/4 before adding to lamb. Cover baking dish with foil and bake in the oven for 3 hours or until lamb is falling off the bone.

Remove baking dish from the oven and gently remove lamb. Smother with pesto and set aside.

Strain braising liquid into a medium pot and cook until reduced by 2/3 (20 minutes), then poor into a serving jug.

Smashed Peas

In a bowl using a masher or whisk, combine peas, thyme, ricotta or goats cheese, 1 x minced chilli with seeds then mix it, smash it, taste it, then season it.

I like to serve this in a large dish with smashed peas as a base then the slow-cooked lamb on top, garnished with toasted almonds and rest of the thyme. Then at the table poor reduced braising liquid on top….