Always Add Lemon slow-roasted lamb shoulder with white beans Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon slow-roasted lamb shoulder with white beans and romesco By You Magazine - November 1, 2020 This slow-roasted lamb shoulder will just melt off the bone. If you’re planning ahead, the beans and romesco can be made the day before. Benito Martin and Jess Johnson SERVES 6 1 x 2.25kg-2.5kg lamb shoulder, on the bone 2 tbsp olive oil, plus extra to serve juice of 1 lemon ½ bunch thyme, leaves picked FOR THE BEANS 300g dried white beans, such as cannellini 1 onion, peeled and halved 2 carrots, peeled and halved 2 tbsp olive oil 2 tbsp salt 2 bay leaves ½ bunch thyme FOR THE ROMESCO SAUCE 900g–1 kg red peppers 1 garlic bulb plus 1 garlic clove 3 tbsp olive oil 60g hazelnuts, toasted 60g almonds, toasted 1 tsp mild smoked paprika 1 tbsp sherry vinegar 2 tbsp red wine vinegar 60g breadcrumbs, toasted 1. Soak the beans in plenty of cold water overnight. The following day, drain and place in a large saucepan with 1.5 litres cold water and the remaining ingredients for the beans. Bring the water up to a simmer and skim off any brown foam. Simmer until the beans are creamy and tender. This will take between 1 and 2 hours. Add a bit more water during the cooking process if necessary. Allow to cool in the liquid, then reheat, still in the liquid, to serve. 2. Preheat the oven to 180C/160C fan/gas 4. To make the romesco, char the peppers over a stovetop flame or under a grill. It’s important that they are blackened so that the skins come off easily. Place in a bowl and cover with a lid so they steam and cool. Once cooled, peel them, removing any seeds or stem. Add to a blender and blitz to a paste. 3. To roast your garlic bulb, cut the top quarter off, place it on a piece of foil and pour over 1 tablespoon oil and a sprinkle of salt. Wrap it in the foil then bake in the oven for 45 minutes until it is soft and beginning to turn golden. Set aside to cool. 4. Grind the nuts in a mortar and pestle until finely crushed but not yet a paste. In a bowl, combine the nuts with the pepper purée, squeeze the garlic out of its skin and add it along with its roasting oil, the paprika, remaining olive oil and vinegars, and grate in the raw clove of garlic. Add the breadcrumbs just before serving. 5. The night before you cook your lamb, season it and refrigerate, uncovered. The next day, remove it from the fridge and allow it to come to room temperature. 6. Preheat the oven to 160C/140C fan/gas 2½. Pour the olive oil and lemon juice over the lamb and rub it with the thyme. Place it on a tray and roast for 6-7 hours until tender. If it needs extra caramelisation, increase the heat to 220C/200C fan/gas 7 for the last 20 minutes to brown the outside. Rest for 20 minutes. 7. Spoon the beans around the lamb, drizzle with olive oil, season and serve with the romesco sauce. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved