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Five-hour roast lamb with beans and olives
Five-hour roast lamb with beans and olives
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Prep Time:
25 minutes
Cook Time:
300 minutes
Total Time:
325 minutes
Tender slow-roasted shoulder perfect for pizza or Greek-style burgers with pumpkin, rocket, red onion, and tzatziki.
Ingredients:
  • 1.8kg Lamb Shoulder
  • 5.00 gm smoked paprika
  • 2 garlic cloves, thickly sliced
  • 12 small oregano sprigs
  • 12 small rosemary sprigs
  • 200g bean
  • 500ml chicken stock
  • 200g green beans, ends trimmed
  • 200g cherry tomatoes
  • 80g olive
  • Oregano leaves, extra, to serve
Instructions:
  • Preheat your oven to 140C. Lay the lamb on a clean work surface. Sprinkle with paprika, then make twelve 2cm-deep slits in the surface. Stuff each cut with a slice of garlic, a sprig of oregano, and a sprig of rosemary. Season generously.
  • In a large deep roasting pan, nestle the lamb in the center and arrange the white beans around it. Pour in the stock until everything is submerged. Cover the pan tightly with foil and roast for 4½ hours until the lamb is exceptionally tender.
  • Preheat oven to 200C. Roast uncovered for 20 minutes until lamb is golden brown. Surround lamb with green beans, tomatoes, and olives. Roast for an additional 10 minutes until beans are tender and tomatoes start to collapse. Let it rest for 10 mins, then sprinkle with extra oregano.

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