SpanishMain course
Spanish-style slow-cooked lamb shoulder & beans
This slow-cooked lamb shoulder gets a Spanish treatment with hot smoked paprika and black olives. The lamb is rubbed with a fragrant spice mix, then roasted with aromatics until it's fork-tender. It braises with butter beans and roasted peppers, soaking up all the rich pan juices. While marinating the lamb for a day is a nice touch, it's not essential for a deeply flavorful meal.
34 minServes 4
Method
3 steps · 34 min total
- 01
Prepare the Lamb and Spice Rub
Combine the 4 cloves crushed garlic, 1 tablespoon hot smoked paprika, 1/2 teaspoon rosemary, and 4 tablespoons olive oil with a large pinch of salt to make a spice rub. Use a sharp knife to make slashes all over the 2.5kg lamb shoulder, then rub the spice mixture deeply into the meat. If you're planning ahead, let it marinate for up to 24 hours, but it's not strictly necessary. - 02
Sear Vegetables and Roast Lamb
Preheat your oven to 150°C (130°C fan/gas 2). In a large flameproof casserole dish or roasting tin, heat the 1 tablespoon olive oil over medium-high heat. Add the 2 chopped onions, 4 chopped carrots, and 1 bulb garlic, letting them sizzle for about 5 minutes until they've softened. Pour in the 500ml chicken stock and bring it to a boil. Carefully nestle the seasoned lamb shoulder into the pan, cover it tightly, and transfer to the oven to roast for 2 hours.
