Slow Cooked Shoulder of Lamb

The perfect Lamb Dish for your Easter lunch!

Slow Cooked Shoulder of Lamb

Preparation time
4 Hours, 15 Minutes

Cooking time
4 Hours

Serves
10

Ingredients:

  • 2.5kg shoulder of lamb, boned and rolled
  • 120g Essential Cuisine Lamb Glace (8054)
  • 500g dried flageolet beans (305998)
  • 5tsps salt (307345)
  • 6-7 sprigs of rosemary (307577)
  • 5 garlic cloves, crushed (33247)
  • 5 bay leaves (8382)
  • 100g smoked lardons (28063)
  • 2 onions, finely diced (26197)
  • 100g preserved lemon rind, chopped (307417)
  • 30g flat leaf parsley, chopped (307576)
  • 2 red chillies, deseeded and finely diced (5505)
  • 1ltr water
  • 120g Essential Cuisine Veal Jus (305235)

Method:

  1. Place the beans in a large bowl, cover with water, stir in the salt and leave overnight.
  2. Preheat an oven to 140°C. Rub the lamb with the Essential Cuisine Lamb Glace, leaving for 30 minutes to marinate. Place half of the rosemary in the bottom of a roasting tray, put the lamb on top, scatter with the rest of the rosemary, pour in the water, cover with foil & roast for 4 hours until meat is tender. Remove the foil, turn up the oven to 180°C and roast for a further 30 minutes to colour.
  3. Drain the beans. Put them in a pan and cover with water. Bring to the boil and boil rapidly for 5 minutes. Drain, rinse and return to the pan with the garlic and bay leaves. Cover with cold water, bring the boil again and simmer for 40 minutes until the beans are tender. Drain, reserving the garlicky beans and water separately. Discard the bay leaves.
  4. Sauté the bacon and onions until soft. Add the red chillies and beans, frying for around 10 minutes, then loosen with some of the cooking water to make a creamy mixture. Add the parsley and lemon rind.
  5. When the lamb is cooked, place the cooking liquor in a saucepan with the Essential Cuisine Veal Jus and bring to a simmer to thicken.
  6. Tear the lamb into bite-sized pieces & place in a preheated, dry frying pan. Cook until the lamb is crispy.
  7. Spoon the beans into the centre of the serving plates, top with lamb and spoon over the jus.

 

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