4 tbsp olive oil
400g deboned, trimmed lamb
leg (small pan roast)
8 large field mushrooms, peeled
6 garlic cloves, unpeeled
500g wholemeal spaghetti
½ cup broad beans, shelled
1 cup peas
1 tbsp truffle oil
4 tbsp finely grated parmesan
shaved parmesan, to serve
Preheat oven to 150°C. Lightly brush lamb with oil; sear lamb on all sides in hot frying pan.
Place large sheet of tinfoil on a baking tray. Brush with oil, sprinkle with sea salt and place lamb in the centre. Wrap lamb in foil and roast for 1 hour.
Remove and rest in foil for 30 minutes before shredding with forks. Set aside.
Increase oven to 200°C. Place mushrooms and garlic cloves on a baking tray. Drizzle with remaining olive oil, season. Roast mushrooms and garlic for 12 minutes.
Meanwhile, cook spaghetti according to packet instructions. Boil broad beans for 5 minutes; add peas for last 2 minutes of cooking. Refresh both under cold water.
Peel garlic; place in a food processor with mushrooms and truffle oil. Blitz to combine, reserving to serve.
Fold through peas, beans and parmesan. Stir into cooked spaghetti with shredded lamb. Serve with shaved parmesan.