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Shoulder of lamb with braised lentils recipe image

Print Shoulder of lamb with braised lentils

Although not offering as high a ratio of lean meat as leg, shoulder has more flavour and benefits from slower cooking. This makes a lovely Easter meal accompanied by a big green salad with lots of rocket. Lentils are amazingly lamb friendly – try reheating them the next day with leftover scraps of lamb and a sausage or two to get even more out of this recipe.


  • for the roast:
  • 1kg joint lamb shoulder
  • 3 garlic cloves, crushed
  • 1 tsp salt
  • 1 tsp cumin seed
  • 1 tsp dried mint
  • 2 tbsp olive oil
  • for the lentils:
  • 4 streaky bacon rashers, finely chopped
  • 1 each onion, celery stick & carrot, finely chopped
  • 400g dark green lentils, soaked for 1 hr
  • 2 tbsp olive oil
  • Veg stock (double the volume of soaked lentils)
  • Salt & pepper


  1. Preheat oven to 160°C/Gas 3.
  2. Trim the lamb of excess fat and score it with a sharp knife.
  3. Crush the garlic, salt, cumin seed and mint in a pestle and mortar. Mix with the olive oil and smear over the lamb. Leave for an hour at room temperature.
  4. Place the lamb on a rack in a roasting tray. Roast for 2 hours, turning a couple of times.
  5. Meanwhile, fry the bacon, onion, celery and carrot in the olive oil until soft, then add the lentils and stir for 1-2 minutes.
  6. Cover with hot stock, season, and gently cook until the lentils are tender (about 30 minutes).
  7. Serve the lentils with pieces of roast lamb on top.
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