Slow-roasted shoulder of lamb with beans

Name: Slow-roasted shoulder of lamb with beans
Ingredients: 1kg dried flageolet beans, haricot beans, cannellini, chickpeas, the choice is yours; 2 bay leaves; 6 red peppers, roasted, skinned and sliced; 200g black olives, preferably pitted; 1 large bunch of parsley, chopped; 8 garlic cloves, crushed with a little salt; 5 tbsp olive oil; Juice of 1 lemon; 1½ tbsp ground coriander; 1½ tbsp ground cumin; 1½ tbsp paprika; 100g yoghurt; A shoulder of lamb (around 2kg will be enough meat to feed 10-12); 2 large bunches of coriander; 1 bunch of parsley; 6 garlic cloves; 1 tsp ground cumin; ½ tsp ground cardamom; 4 green chillies (that’s up to you); 100ml extra virgin olive oil; 3 tbsp red wine vinegar

boroughmarket.org.uk

A flavoursome slow-cooked lamb dish to feed a large gathering with minimal effort

View full recipe on boroughmarket.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.

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Ingredients

1kg dried flageolet beans, haricot beans, cannellini, chickpeas, the choice is yours
2 bay leaves
6 red peppers, roasted, skinned and sliced
200g black olives, preferably pitted
1 large bunch of parsley, chopped
8 garlic cloves, crushed with a little salt
5 tbsp olive oil
Juice of 1 lemon
1½ tbsp ground coriander
1½ tbsp ground cumin
1½ tbsp paprika
100g yoghurt
A shoulder of lamb (around 2kg will be enough meat to feed 10-12)
2 large bunches of coriander
1 bunch of parsley
6 garlic cloves
1 tsp ground cumin
½ tsp ground cardamom
4 green chillies (that’s up to you)
100ml extra virgin olive oil
3 tbsp red wine vinegar