This recipe is a great main course for when you want to impress your mates, it really is delicious and yet is also very easy to make. However, it does take about 5 hours to cook so do make sure you give yourself enough time. Also, don’t forget to soak your borlotti beans over night so they are ready to cook with the lamb the day after.
For 6 people:
500g Dried Borlotti Beans (to be soaked over night)
1 Lamb Shoulder on the bone (approximately 2 kg)
1 Tablespoon of Olive Oil
4 White Onions (medium size)
2 Tablespoons of Tomato Paste
2 Whole Garlic
250ml Dry Red Wine
1. Put the oven on max temperature (around 250C). Rub the lamb shoulder with a bit of olive oil, sea salt and pepper and put it on a rack with a fitted tray below. Place the lamb in the middle of the oven for about 10-15 min in order to get rid of some of the fat.
2.While the lamb is in the oven chop onions, carrots and celery into small cubes and fry them in a pan with some olive oil on a medium-low heat for about 10 minutes until soft. Add the tomato paste and cook for another 2 min.
3. Remove the lamb from the oven and throw out the fat from the bottom tray. Lower the oven temperature to 180 C.
4. Place the lamb in the tray together with the cooked vegetables. Add rosemary & thyme, crushed garlic and the borlotti beans. Pour the red wine in the tray together with 250 ml of cold water.
5. Cut the oranges in quarters and place in the tray as well.
6. Cover your tray with aluminium foil and put it back in the oven. After 30 min lower the oven temperature to 120 C. Let it cook for another 4 hours. Check if your lamb is ready by pulling it apart with a fork. If it the meat is soft and falls off the bone it is ready. If not leave it for another 30 min to an hour.
7. Once the lamb is cooked take it out of the oven. Spoon some of the borlotti beans on a plate. Place the slow cooked lamb on top and add some grated orange zest and crumbled feta cheese on top. Ready to serve!
Edited by George Cheley