Celebrate spring with a deliciously sweet, succulent slow-cooked lamb shoulder served with white bean puree, grilled spring onions, olives and preserved lemon hollandaise
A shoulder of lamb is the perfect cut for slow roasting on the bone. There is plenty of richly flavoured fat which melts during the slow cooking process, resulting in deliciously sweet and succulent meat. Generously salted and basted regularly the skin crisps up, turning a rich mahogany. It’s a bit cheaper than the leg, the reason for which becomes clear when it’s time to carve, but if you’re happy with odd- size pieces rather than neat slices that won’t matter.
The intense lamby flavour of the shoulder stands up well to the bold spices in a North African marinade. To make the marinade, crush 3 cloves of garlic and mix with a finely chopped red onion, 2 teaspoons of sweet paprika, 1 teaspoon of ground cumin, 3 tablespoons of chopped rosemary, the juice of a lemon and 2 tablespoons of red wine vinegar. Rub this into the meat and leave in the fridge overnight to let the flavours penetrate.
Lamb shoulder benefits from a sharp condiment to counteract the richness. Mix together a handful of chopped olives, ½ a chopped preserved lemon and some chopped mint. Then stir in a splash of olive oil and some red wine vinegar to create a zingy Mediterranean mint sauce.
Guy Awford’s slow cooked lamb shoulder with olives and preserved lemon Hollandaise
Slow cooked lamb shoulder with white bean puree, grilled spring onions, olives and preserved lemon Hollandaise
- Prep Time 45
- Cook Time 35
- Serves 2
IngredientsShoulder of lamb, 2kg on the bone and marinated
400g dried white beans, soaked overnight, boiled until soft and pureed
½ red onion, finely chopped
2 cloves garlic, finely chopped
10 spring onions
2 teaspoons fennel seeds
Drizzle the lamb with olive oil and season generously with salt. Pour a cup of water into the oven dish.
Cook for 1 hour at 160°C to colour the skin. Reduce to 120°C and cook for a further 3 hours, basting and adding a splash more water every 30 minutes.
Heat a little olive oil in a large pot and fry the onions, garlic, bay leaf and fennel seeds until the onions are soft and just beginning to colour.
Add the saffron and cook for a further minute. Add the bean puree and cook for 5 minutes.
Brush the spring onions with olive oil, season and griddle for 2 minutes on each side until charred.
Pull the lamb from the bone and serve with the bean puree and the spring onions.
Spoon over the olive and lemon dressing and drizzle over some roasting juices.