Slow-roasted shoulder of lamb with green bean, pomegranate and pine nut salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Chefs: Put Your Menu Where Your Mouth Is
Four hours of cooking produces meltingly tender lamb, which works wonderfully with Lesley Water’s simple green bean, pomegranate and pine nut salad.
Method
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Preheat the oven to 180C/350F/Gas 4.
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Pour the oil into a large ovenproof pan, add the potatoes, shallots, garlic, oregano, bay leaves, salt and pepper.
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Cut the lamb into 8-10 large chunks. Place in a bowl, squeeze over the lemon juice and season, to taste, with salt and freshly ground black pepper.
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Arrange the lamb and squeezed lemon quarters on top of the vegetables and pour over the stock. Cover with a tight-fitting lid and cook in the oven for 3½-4 hours, or until tender, basting the lamb with the juices occasionally.
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For the salad, add the beans to a pan of boiling water set over a medium heat and simmer for a few minutes. Prepare a bowl of ice water. Once tender, drain the beans well and place in the ice water. Drain again once cold.
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Combine all the other salad ingredients together in a bowl and season well.
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To serve, spoon the lamb onto a large warm platter and top with the potatoes, shallots, garlic and herbs and spoon over the juices. Serve with the salad.
Ingredients
For the lamb shoulder
- 2 tbsp olive oil (preferably Greek)
- 900g/2lb Charlotte potatoes, washed, thickly sliced
- 6 banana shallots, peeled
- 1 garlic bulb, cut in half across the middle
- 4 large sprigs oregano
- 3 bay leaves
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1.64kg/3lb 8oz lamb shoulder, boned and trimmed
- 2 small un-waxed lemons, cut into quarters
- 200ml/7fl oz vegetable stock
For the salad
- 200g/7oz fine green beans, trimmed
- ice, for blanching
- 100g/3½oz wild rocket, washed
- 1 pomegranate, seeds removed
- 100g/3½oz pine nuts, toasted
- 1 tbsp extra virgin olive oil
- salt and freshly ground black pepper
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