Slow Roast Shoulder of Lamb and Rosemary Butterbeans

Woke up to a thick layer of snow, hubby decided to risk a trip to work, I decided to take a snow day.

I set the laptop up in the kitchen, logged onto works email and server, added skype so that work mates could contact me and off I went completing the days work, whilst popping a load in the washing machine or cleaning the kitchen windows, which were filthy. I was much more productive than usual, perhaps I could work from home more often.

Being at home meant I could start to slow roast a half shoulder of lamb half way through the afternoon, so we could eat at a reasonable time, but it also meant that I could not go out and get further provisions required for dinner, i.e. potatoes, so a trawled my cupboards and the internet for suggestions and came up with a rather nice recipe for butterbeans.

Slow Roast Lamb

This is a take on a Jamie Oliver recipe.

1 kg Half Shoulder of Lamb - score the skin

Oil, salt and Pepper - rub on lamb

4 sprigs of Rosemary

6 or so unpeeled cloves of garlic

Place half the rosemary and garlic on the bottom of a roasting pan, place the lamb on top and cover with the remainder. Cover in foil and place in an oven at 220oc, immediately turn the heat down to 170oc and cook away for three hours or until the meat can be pulled apart by forks.

Butterbeans and Rosemary

1 400g can butterbeans, drained

Juice of half a lemon

3 sprigs of Rosemary, finely chopped

1 clove garlic, finely chopped

Fry the rosemary and garlic in some oil for a couple of mins, add the butterbeans and lemon juice and continue to cook for a few minutes. Once cooked coarsely crush with a fork, adding a little water if it is too dry, serve.

The lamb, was so tender and went well with the butterbeans, which were a good replacement for potatoes, I also added stringless beans to the plate. Did forget to take a photo of the completed dish, so you will have to make do with the straight out of the oven piccy of Lamb.