Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It’s so much more than the traditional meat and two veg
Prep:20 mins
Serves 8-10
2 ½kg lamb shoulder1 tbsp olive oil2 onions, roughly chopped4 carrots, roughly chopped1 garlic bulb, outer layers peeled and cut in half500ml chicken stock3 x 400g cans butter beans, drained and rinsed460g jar roasted red pepper, drained and roughly chopped300g jar pitted black olives, drained4 tbsp chopped flat-leaf parsley
STEP 1To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.STEP 2Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.STEP 3Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
