Gizz's C Party Slow roasted Shoulder of lamb with flageolet, green beans and roasted garlic

1 x shoulder of lamb, on the bone
sea salt and freshly ground black pepper
2 bulbs of garlic, cut in half horizontally so you can see the face of the garlic
3 sprigs of rosemary
1 bottle of white wine
600ml fresh chicken stock
3 x 400g cans flagolet beans
500g green beans, trimmed and blanched
2 tablespoons crème fraiche
2 teaspoons Dijon mustard
1 lemon, zested
a small bunch of mint, finely chopped

Heat oven to 220C. On a hob, heat up a roasting tray. Add int the oil until it shimmers. Season the lamb shoulder with salt and pepper. Brown the meat all over then place in the oven with the halved garlic bulbs for 30 minutes.

After 30 minutes remove the meat from the oven. Turn down the oven to 170C. Pour over the rosemary, wine and stock, cover with foil and pop back in the oven for 4 hours. For the last half and hour add in the flageolet beans. Remove from the oven and transfer the lamb to a serving plate. Finally mix in the green beans, crème fraiche, mustard, lemon and mint and any seasoning it may need.

Category:

Nonprofits & Activism

Tags:

• Gizzi Erskine
• food cooking
• kitchen diet
• health diet
• health
• how-to
• cooking
• entertainment
• slow
• recipe
• instructions
• Great British C Party
• The Hepatitis C Trust