Zesty slow-cooked lamb shoulder with beetroot and carrots
- July 2022
- Serves 4-6
- Hands-on time 30 min, plus at least 4 hours marinating and resting. Oven time 4 hours
Ben Tish’s succulent lamb shoulder makes a delicious Sunday lunch for four. The Moorish spices evoke a southern Mediterranean table.
Got lamb leftover? Use it up in our pomegranate lamb salad.
delicious. regular Ben Tish made his name as a chef and partner in the Salt Yard Group of small-plates Mediterranean restaurants in London. He became the culinary director of The Stafford London hotel in St James, and in 2019 opened Norma restaurant in Fitzrovia to great acclaim. This year he joined the executive team at Cubitt House, a group of central London pubs, to revitalise their food offering while opening two new London sites. He’s written five cookbooks, most recently Moorish and Sicilia.
- 46.7g (12.8g saturated)
- 7.2g (6.5g sugars)
- 3 garlic cloves, finely chopped
- 4 anchovy fillets, drained and chopped
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp ground cinnamon
- 3 thyme sprigs
- 3 rosemary sprigs
- Grated zest and juice 1 orange
- 100ml extra-virgin olive oil, plus extra to drizzle
- 1.8kg lamb shoulder, bone in
- 500g carrots
- 300g young beetroot, leaves trimmed
For the vinaigrette
- 150ml extra-virgin olive oil
- 2 garlic cloves, finely sliced
- ½ bunch fresh mint, stalks and leaves separated
- 100ml red wine vinegar
- Mix the garlic, anchovies, spices, herbs, orange zest and juice with the 100ml oil and lots of seasoning. Put the lamb in a bowl and pour the marinade all over it, massaging it into the meat. Cover and put in the fridge to marinate for at least 4 hours or overnight. Remove from the fridge an hour before cooking.
- Heat the oven to 140°C fan/gas 2. Put the lamb with its marinade in a large casserole or roasting tin. Wet a large sheet of baking paper, then lay it over the
lamb, tucking in the sides. Cover the casserole/tin tightly with foil or a tight fitting lid, then cook for 3½ hours or until the lamb is very tender and juicy.
- While the lamb is cooking, put the carrots and beetroot onto 2 separate foil squares. Season and drizzle with oil, then scrunch the foil to enclose the vegetables. Roast alongside the lamb for the final hour of cooking until tender.
- Once the lamb is tender, uncover it and increase the oven temperature to 220°C fan/gas 9. Roast the lamb for 20 minutes more until caramelised and golden, then remove from the oven and rest for 30 minutes.
- For the vinaigrette, heat the 150ml olive oil over a medium heat with the garlic slices and mint stalks. When the garlic starts to sizzle, remove from the heat and cool. Discard the mint stalks, then whisk in the vinegar and season well. Roughly tear the mint leaves and stir into the vinaigrette.
- To serve, transfer the lamb and resting juices to a serving dish and surround with beets and carrots. Spoon over some of the dressing and serve the rest on the side. The lamb should be so tender that it can be cut and served with a spoon and fork.
The vinaigrette can be made up to 1 day ahead – add the torn mint leaves just before serving to avoid them browning. The lamb can be marinated up to 2 days ahead and kept in the fridge.
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