Slow-Roasted Lamb Shoulder with White Beans and Harissa
A whole slow-roasted lamb shoulder is a beautiful way to prepare lamb for a few people. Cooked over a few hours in a low oven, the meat becomes meltingly tender and can easily be pulled apart with two forks.
The romesco is a purée of charred red peppers, crushed nuts, breadcrumbs and roasted and raw garlic. It’s a delicious, smoky, sweet and savoury accompaniment to lamb, but it also works very well with grilled fish, squid or even chicken.
Ingredients 18
Lamb
2.25 ‒ 2.5 kg lamb shoulder, on the bone
2 tbsp olive oil, plus extra to serve
1 lemon, juiced
1⁄2 bunch thyme, leaves picked
salt, to season
Beans
300 g dried white beans, soaked overnight in cold water
1 onion, peeled, halved
2 carrots, peeled, halved
2 tbsp olive oil
2 tsp salt, plus extra for seasoning
2 bay leaves
1⁄2 bunch thyme
Harissa
900 ‒ 1 kg red bullhorn pepper
1 garlic bulb
salt, to season
1 garlic clove
3 tbsp olive oil
60 g hazelnuts, toasted
60 g almonds, toasted
1 tsp smoked paprika, mild
1 tbsp sherry vinegar
2 tsp red-wine vinegar
60 g breadcrumbs, toasted, see my breadcrumbs recipe
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Method 13
The can be made a day or two ahead. Soak them in cold water overnight and cover the beans with more water than you think they need. They will double in size during the soaking process, and if some stick out of the water, they will not soak evenly and will therefore cook unevenly.
The following day, drain the and place them in a large saucepan with 1.5 litres (51 fl oz/6 cups) cold water, the , , , , , and (tie the herbs together so they are easy to remove later on). Bring to a simmer and skim off any brown foam that floats to the top.
Simmer until the are completely creamy and tender. This could take anywhere between 1 and 2 hours depending on the size of the beans. Add a bit more water during cooking if it seems to be evaporating too quickly. Allow to cool in the liquid, then reheat, still in the liquid, to serve.
Preheat the oven to 180°C (350°F).
To make your romesco, char the completely over a stovetop flame or outside on a grill. It’s important that they are blackened so that the skins come off easily. Place them in a bowl and cover with a lid so they steam and cool.
Once cooled, peel the , removing any seeds or stems that are still attached. Add to a blender and blitz to a paste. You don’t want a super-fine paste, but something with a bit of texture to it.
To roast your garlic, cut the top quarter off, place it on a piece of aluminium foil, and pour over 1 tablespoon and a sprinkle of salt. Wrap it up tightly in the foil, then bake in the oven for 45 minutes until soft and beginning to turn golden. Set aside to cool.
Crush the toasted and in a mortar and pestle until finely crushed but not yet a paste. In a bowl, combine the crushed nuts with the pepper purée. Squeeze the soft roasted out of its skin and add it along with any roasting oil, the , remaining , , , and grate in the raw . Add the just before serving so they don’t go soggy.
The night before you want to cook your , season it liberally with salt and pepper and refrigerate, uncovered, overnight. The next day, remove it from the fridge and allow it to come to room temperature.
Preheat the oven to 160°C (320°F).
Pour the and over the and rub it with the . Place it on a tray and roast for 6–7 hours until very tender. The meat should fall off the bone. If the shoulder needs extra caramelisation, increase the heat to 220°C (430°F) for the last 20 minutes of cooking to brown the outside.
Rest the meat for 20 minutes on a serving platter so that its juices will mingle with the .
Spoon the hot around the and drizzle with some good and a final seasoning of salt and pepper. Serve with the romesco.
Danielle Alvarez's tips
Soak your beans overnight and cook them gently so that they remain intact and don’t burst open while cooking. If they do burst open, do not despair; they will still be delicious. But under no circumstances should you drain the beans until you are ready to serve them. Instead, allow them to cool in their cooking liquid. Don’t worry; they won’t overcook.
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