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Slow-roasted lamb with beans

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Made with hearty beans, this Slow-roasted lamb recipe is a warming classic. Give this tasty dish a go this weekend, it's the perfect Sunday arvo roast.

  • Serves6
  • Cook time3 hour
  • Prep time5 minutes, (+ 10 mins resting time)
Slow-roasted lamb with beans


  • 2kg Coles Australian Lamb Shoulder Roast
  • 2 brown onions, cut into wedges
  • 2 carrots, thinly sliced diagonally
  • 2 celery sticks, trimmed, thinly sliced diagonally
  • 2 garlic cloves, thinly sliced
  • 1 cup (250ml) chicken stock
  • 400g can cannellini beans, rinsed, drained
  • 400g can crushed tomatoes
  • 2 tbs balsamic vinegar
  • 4 oregano sprigs
  • Oregano sprigs, to serve
  • Coles Bakery French Stick*, 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 160°C. Place the lamb in a large deep roasting pan. Arrange the onion, carrot, celery, garlic, beans, tomato and oregano around the lamb. Add the stock and vinegar. Tightly cover with foil. Roast for 21/2 hours or until lamb is very tender.
  2. Step 2

    Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.
  3. Step 3

    Sprinkle with the extra oregano and serve with the bread.

Recipe tip

*selected stores only.