Spanish-style slow-cooked lamb shoulder & beans — paprika-spiced lamb roasted until falling apart, nestled into smoky butter beans with peppers and olives. A glorious, generous feast.
- 2.5kg Lamb Shoulder
- 2 chopped Onion
- 4 Chopped Carrots
- 1 Garlic Bulb
- 500ml Chicken Stock
- 1200g Butter Beans
- 450g Roasted Pepper
- 300g Black Olives
- 4 tablespoons Parsley
- 4 Cloves Crushed Garlic
- 1 tablespoon Hot Smoked Paprika
- 4 tablespoons Olive Oil
- 1/2 teaspoon Rosemary
Video
Preparation
- To make the spice mix, combine all the spice-mix ingredients with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in the mix. If you have time, marinate for up to 24 hours, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole or roasting tin over medium-high heat, add the onions, carrots and garlic, and sizzle for 5 minutes until softened. Pour over the stock and bring to the boil. Nestle the lamb in the pan, cover, then transfer to the oven and roast for 2 hours.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock, sit the lamb back on top, and return to the oven, uncovered, for 1 hour 30 minutes, until the lamb is cooked through. Transfer the lamb to a board and shred with two forks. Stir the parsley through the braised beans before serving.
