Lamb & Barley by Alex Szrok

Pre heat oven to 150°C. Place a large lidded oven safe pan on a medium heat.

Stab the lambs shoulder all over with the tip of a sharp knife, rub with olive oil, season generously.

Brown the lamb shoulder on all sides and then remove.

Add the shallots to the pan and gently brown, followed by the garlic, the the wine and stock. Add the bay leaves and the whole tied bunch of mint, bring to a simmer then place the shoulder back in the pan, cover with parchment, and the lid.

Place into oven for 1.5 hours, then turn the lamb over, and back in for 1.5 hours. Remove lid, with tongs lift up the shoulder and add the barley underneath and into the liquid, place the lamb back on and roast for another 45 - 1 hour until the barley is swollen and tender. Add the stripped spring greens 15 mins before the end of the cooking time.