FIve-hour roast Lamb with Beans & Olives

Source: Coles Magazine July 2016 - Page 12


Serves 6 - with leftovers - Prep 15 min (plus 10 min resting time) - Cooking 5 hours

1.8kg Coles Australian Lamb Shoulder
 2 teaspoons smoked paprika
 2 garlic cloves, thickly sliced
 12 small oregano sprigs
 12 small rosemary sprigs
 1 cup (200g) dried white beans
 2 cups (500ml) chicken stock
 200g green beans, ends trimmed
 200g cherry tomatoes
 1/2 cup (80g) kalamata olives
 Oregano leaves, extra, to serve


  1. Preheat oven to 140C. Place the lamb on a clean work surface. Sprinkle with paprika. Use a small sharp knife to cut twelve 2cm-deep slits in the surface. Push a garlic slice, oregano sprig and rosemary sprig into each cut. Season well.
  2. Place lamb in a large deep roasting pan. Place the white beans around the lamb and cover with stock. Tightly cover with foil. Roast for 4½ hours or until lamb is very tender.
  3. Increase oven to 200C. Uncover and roast for 20 mins or until lamb is golden brown. Arrange the green beans, tomatoes and olives around the lamb. Roast for a further 10 mins or until beans are tender and tomatoes begin to collapse. Set aside for 10 mins to rest. Sprinkle with extra oregano.

Vic Lic

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