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
- 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.
- 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.
- 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.