Slow Roast Lamb Shoulder with Garlic Bean Mash

Charmaine Lu -
  • 1 whole garlic bulb
  • 3 tbsp olive oil
  • 2kg bone-in lamb shoulder
  • 1.5kg butter beans
  • 4 sprigs of rosemary
  • 3 bay leaves
  • 1 sliced onion
  • 2 tbsp capers
  • 2 tsp smoked paprika
  • 2 tbsp tomato paste
  • Preheat the oven to 180C. Place the garlic bulb in the centre of a square of foil, drizzle with 1 tsp of oil and some seasoning, then wrap into a parcel and roast in the oven for 35 mins. Set aside to cool.
  • Reduce the oven to 160C. Heat a large casserole dish on the hob, season the lamb all over then brown on all sides in the casserole for a few mins. Remove to a plate, then splash some water into the casserole to deglaze and pour in the beans along with their liquid. Stir in the rosemary, bay leaves, onion, paprika, capers, tomato puree and the remaining oil, then pour over 200ml and squeeze in the roasted garlic from its skin. Stir well, then nestle the lamb on top.
  • Cover the casserole with the lid and roast everything in the oven for 5 hours. When ready, remove the lamb from the casserole and shred between forks. Mash the bean mixture until fairly smooth and thick, then spread the bean mash onto a platter and top with the shredded lamb to serve.
5 hrs
6 serving