A slice of comfort: Slow-roasted lamb shoulder with white beans and romesco 

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A slice of comfort: Slow-roasted lamb shoulder with white beans and romesco

By Danielle Alvarez

Published: | Updated:

SERVES 6

1 x 2.25kg-2.5kg lamb shoulder, on the bone

2 tbsp olive oil, plus extra to serve

juice of 1 lemon

½ bunch thyme, leaves picked

BEANS

300g dried white beans, such as cannellini

1 onion, peeled and halved

2 carrots, peeled and halved

2 tbsp olive oil

2 tbsp salt

2 bay leaves

½ bunch thyme

ROMESCO SAUCE

900g–1 kg red peppers

1 garlic bulb plus 1 garlic clove

3 tbsp olive oil

60g hazelnuts, toasted

60g almonds, toasted

1 tsp mild smoked paprika

1 tbsp sherry vinegar

2 tbsp red wine vinegar

60g breadcrumbs, toasted

  • Soak the beans in plenty of cold water overnight. The following day, drain and place in a large saucepan with 1.5 litres cold water and the remaining ingredients for the beans. Bring the water up to a simmer and skim off any brown foam. Simmer until the beans are creamy and tender. This will take between 1 and 2 hours. Add a bit more water during the cooking process if necessary. Allow to cool in the liquid, then reheat, still in the liquid, to serve.
  • Preheat the oven to 180C/160C fan/gas 4. To make the romesco, char the peppers over a stovetop flame or under a grill. It’s important that they are blackened so that the skins come off easily. Place in a bowl and cover with a lid so they steam and cool. Once cooled, peel them, removing any seeds or stem. Add to a blender and blitz to a paste.
  • To roast your garlic bulb, cut the top quarter off, place it on a piece of foil and pour over 1 tablespoon oil and a sprinkle of salt. Wrap it in the foil then bake in the oven for 45 minutes until it is soft and beginning to turn golden. Set aside to cool.
  • Grind the nuts in a mortar and pestle until finely crushed but not yet a paste. In a bowl, combine the nuts with the pepper purée, squeeze the garlic out of its skin and add it along with its roasting oil, the paprika, remaining olive oil and vinegars, and grate in the raw clove of garlic. Add the breadcrumbs just before serving.
  • The night before you cook your lamb, season it and refrigerate, uncovered. The next day, remove it from the fridge and allow it to come to room temperature.
  • Preheat the oven to 160C/140C fan/gas 2½. Pour the olive oil and lemon juice over the lamb and rub it with the thyme. Place it on a tray and roast for 6-7 hours until tender. If it needs extra caramelisation, increase the heat to 220C/200C fan/gas 7 for the last 20 minutes to brown the outside. Rest for 20 minutes.
  • Spoon the beans around the lamb, drizzle with olive oil, season and serve with the romesco sauce.

NOTE The beans and romesco can be made the day before.