The fall-apart tender meat from this slow-roasted shoulder makes great leftovers. Pop it on a pizza with roasted pumpkin pieces, or pile into bread rolls or wraps with rocket, sliced red onion and tzatziki for Greek-style burgers.
Ingredients
- 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
Method
- Step 1Preheat 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.
- Step 2Place 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.
- Step 3Increase 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.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1553 kj
Energy
17g
Fat Total
6g
Saturated Fat
11g
Fibre
31g
Protein
458mg
Sodium
3g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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