Slow cooked Lamb with Bean Mash and Greens

Slow cooked Lamb with Bean Mash and Greens

This is a beautiful winter warmer, full of nutrients to support gut repair and nourish our gut flora with loads of fibre from the beans and vegetables.

Serves 4

1.5kg deboned lamb shoulder
1 Lemon, cut into 1/8 wedges
5 unpeeled garlic cloves
Small handful of fresh or dried oregano
Sea salt and Pepper
Olive Oil
12 Brussels sprouts
1 head broccoli
2 x 400g tin Cannellini/butter beans
1/2 cup bone broth
Grate zest 1 lemon

Preheat oven to 180°C. Trim excess fat from lamb and rub generously with oil. Season well with salt and pepper.

Line roasting pan with baking paper then drizzle olive oil and layer rosemary sprigs and 1/2 lemon wedges and 4 garlic cloves then place lamb on top. Cover the lamb, skin-side up with remaining lemon wedges and make small slices in lamb and push in 5 garlic cloves randomly. Cover pan tightly with foil or a lid.

Bake for about 30 minutes, then reduce heat to 140°C and bake for a further 2½ hours or until the meat is falling off the bone. Set juices aside.

When the lamb is ready, add 1/4 cup of olive oil to a saucepan and mix in 1 clove garlic. Add lemon zest and warm through on low for about 5 minutes—do not bring to boil or heat past lukewarm. Remove the rosemary sprig. Drain the beans and rinse under a tap, then add to the pan and warm through, mashing and stirring with a fork until smooth. Season to taste with salt and pepper.

Peel and core Brussel sprouts and slice in 1/2, break down broccoli head into small florets. Steam for 5 minutes or until just tender. Serve lamb on 1 cup of mash and greens, spoon over warmed pan juices.