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Five-hour roast lamb with beans and olives

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Tender and delicious, this five-hour roast lamb with beans and olives recipe has the wow factor. It's the ultimate main for weekend entertaining.

  • Serves6
  • Cook time5 hour
  • Prep time15 minutes, (+ 10 mins resting time)
Five hour roast lamb with beans and olives


  • 1.8kg Coles Australian Lamb Shoulder
  • 2 tsp smoked paprika
  • 2 garlic cloves, thickly sliced
  • 12 small oregano sprigs
  • 12 small rosemary sprigs
  • 1 cup (200g) dried white beans
  • 2 cups (500ml) chicken stock
  • 200g green beans, ends trimmed
  • 200g cherry tomatoes
  • 1/2 cup (80g) kalamata olives
  • Oregano leaves, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 140°C. Place the lamb on a clean work surface. Sprinkle with paprika. Use a small sharp knife to cut twelve 2cm-deep slits in the surface. Push a garlic slice, oregano sprig and rosemary sprig into each cut. Season well.
  2. Step 2

    Place lamb in a large deep roasting pan. Place the white beans around the lamb and cover with stock. Tightly cover with foil. Roast for 4 1/2 hours or until lamb is very tender.

  3. Step 3

    Increase oven to 200°C. Uncover and roast for 20 mins or until lamb is golden brown. Arrange the green beans, tomatoes and olives around the lamb. Roast for a further 10 mins or until beans are tender and tomatoes begin to collapse. Set aside for 10 mins to rest. Sprinkle with extra oregano.