Impress your family with this sensational rosemary-infused roast lamb served with creamy white bean puree.
Serves44
Cook time3 hr 35 mins3 hour 35 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1.8kg Coles Australian Lamb Shoulder Roast (bone in)
2 brown onions, peeled, sliced
4 sprigs rosemary
1 3/4 cups (375ml) chicken stock
1/2 cup (125ml) white wine
6 anchovies, finely chopped
2 tbs capers, rinsed, drained
1 lemon, juiced
4 garlic cloves, crushed
1 lemon, extra, thinly sliced
1 cup (160g) drained Sicilian olives
2 x 400g can cannellini beans, rinsed, drained
1/2 cup (125ml) thickened cream
2 tbs lemon juice, extra
Steamed baby broccoli, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over high heat. Season the lamb. Cook for 5 mins or until browned all over. Transfer to a plate.
Step 2
Place the onion, in a single layer, in the base of a large roasting pan. Top with 2 sprigs of rosemary and then the lamb. Make slashes in the top of the lamb. Place 1 cup (250ml) of the stock in a jug. Stir in the wine, anchovies, capers, lemon juice and half the garlic. Season. Pour over the lamb. Top lamb with lemon slices and remaining rosemary sprigs. Cover the pan tightly with foil and cook for 31/2 hours or until lamb shreds easily with a fork, adding the olives in the last 30 mins of cooking.
Step 3
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the remaining garlic and cook for 1 min. Add the beans, cream and remaining stock. Cook for 10 mins or until mixture thickens slightly. Stir in the extra lemon juice. Using a stick blender, blend the beans until smooth. Season.
Step 4
Shred the lamb and serve with white bean puree and baby broccoli. Spoon over the sauce.
Mediterranean lamb shoulder roast with lemon, olives and white wine
Serves44
Cook time3 hr 35 mins3 hour 35 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1.8kg Coles Australian Lamb Shoulder Roast (bone in)
2 brown onions, peeled, sliced
4 sprigs rosemary
1 3/4 cups (375ml) chicken stock
1/2 cup (125ml) white wine
6 anchovies, finely chopped
2 tbs capers, rinsed, drained
1 lemon, juiced
4 garlic cloves, crushed
1 lemon, extra, thinly sliced
1 cup (160g) drained Sicilian olives
2 x 400g can cannellini beans, rinsed, drained
1/2 cup (125ml) thickened cream
2 tbs lemon juice, extra
Steamed baby broccoli, to serve
Description
Impress your family with this sensational rosemary-infused roast lamb served with creamy white bean puree.
Method
Step 1
Heat half the oil in a large frying pan over high heat. Season the lamb. Cook for 5 mins or until browned all over. Transfer to a plate.
Step 2
Place the onion, in a single layer, in the base of a large roasting pan. Top with 2 sprigs of rosemary and then the lamb. Make slashes in the top of the lamb. Place 1 cup (250ml) of the stock in a jug. Stir in the wine, anchovies, capers, lemon juice and half the garlic. Season. Pour over the lamb. Top lamb with lemon slices and remaining rosemary sprigs. Cover the pan tightly with foil and cook for 31/2 hours or until lamb shreds easily with a fork, adding the olives in the last 30 mins of cooking.
Step 3
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the remaining garlic and cook for 1 min. Add the beans, cream and remaining stock. Cook for 10 mins or until mixture thickens slightly. Stir in the extra lemon juice. Using a stick blender, blend the beans until smooth. Season.
Step 4
Shred the lamb and serve with white bean puree and baby broccoli. Spoon over the sauce.
