Slow Roasted Lamb Shoulder With Garlic Bean Mash and Gremolata

by BBC Good Food

Pair this slow-roasted mutton shoulder with a zesty gremolata and a rich bean mash. The mutton can be replaced with a shoulder of lamb. It's a great centrepiece dish for your Easter dinner table.

Method

Based on 6 servings, adjust as needed.

Step 1

Heat the oven to 180C/160C fan/gas 4. Trim the top of the garlic bulb to expose the tops of the cloves and remove any excess papery skin. Put the garlic bulb in the centre of a square of foil, drizzle with 1 tsp of the olive oil and season. Wrap well and roast in the oven for 30-35 mins until softened and browned. Set aside until cool enough to touch. Alternatively, you can buy roasted garlic in a jar, use around 2-3 tbsp.

Step 2

Reduce the oven to 160C/140C fan/gas 3. Heat a large, deep casserole dish over a medium-high heat. Season the mutton or lamb with salt all over, then put in the casserole, fat-side down. This will render after a few minutes, then turn the shoulder to brown on all sides. Remove the mutton or lamb to a plate, splash 2 tbsp water into the pan and scrape any browned bits from the base then pour in the beans along with their liquid. Mix in the rosemary, the parmesan rind, if using, bay leaves, onion, capers, paprika, tomato purée and the rest of the olive oil. Pour over 200ml water until the beans are just covered. Squeeze in the roasted garlic and stir well with seasoning, then nestle the mutton or lamb on top. Cover with a lid and roast in the oven for 5 hrs until tender. Alternatively, cook in a pressure cooker on high for 1 hr without the 200ml water.

Step 3

Meanwhile, make the gremolata. Stir together the lemon zest, lemon juice, parsley, mint, garlic and olive oil. Season to taste. Put the mutton or lamb aside on a plate to rest and fish out the parmesan rind and whole herbs and discard. Using a potato masher, mash the beans until smooth, then season to taste. You can also use a hand blender. Spread the bean mash over a large platter, then remove the bone from the mutton or lamb. Lay the mutton or lamb over the mash, then gently shred the it using two forks. Spoon over the gremolata to serve.

  • Ingredients
  • Based on 6 servings
  • 1kg Bone In Shoulder Of Lamb, or mutton 2x Sainsbury's British or New Zealand Half Lamb Shoulder (Approx. 925g) (550g-900g)
  • 2tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g
  • 3 Bay Leaves 1x Sainsbury's Bay Leaves 3g
  • 1 Parmesan Rind, optional 1x Sainsbury's Parmigiano Reggiano Cheese 200g
  • 1 Onion, thinly sliced 1x Sainsbury's Onions Loose
  • 2tbsp Capers, rinsed and chopped 1x Sainsbury's Inspired to Cook Capucine Capers 198g (125g*)
  • 2tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 20g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1 Lemon, zested and juiced 1x Sainsbury's Lemons
  • 3 cloves Garlic Cloves, crushed 1x Sainsbury's Garlic
  • 4tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 20g Mint Leaves, picked and finely chopped 1x Sainsbury's Fresh Packed Mint 30g
  • 1 Garlic Bulb 1x Sainsbury's Garlic
  • 3tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 4 Rosemary Sprigs 1x Sainsbury's Fresh Packed Rosemary 20g
  • 800g White Beans, jarred or tinned (drained weight) 2x Bold Bean Co Organic White Beans 570g
  • 200g Kale, or any greens 1x Sainsbury's Kale 200g
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