Recipe byThe ZestyPlate Kitchen
Paprika-spiced lamb roasted until it falls apart, set over smoky butter beans with peppers and olives. A generous feast.
This slow-cooked lamb shoulder rewards patience: paprika-rubbed meat braises over butter beans, roasted peppers and olives until it pulls apart at the touch of a fork. The long, low oven does almost all of the work, leaving shreddable lamb sitting on a rich, smoky bean stew. It is the sort of dish you put in the middle of the table for people to help themselves.
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Prep 25 min
Cook 210 min
Total 235 min
Medium
Scale:
- 2.5kg Lamb Shoulder
- 2 chopped Onion
- 4 Chopped Carrots
- 1 Garlic Bulb
- 500ml Chicken Stock
- 1200g Butter Beans
- 450g Roasted Pepper
- 300g Black Olives
- 4 tablespoons Parsley
- 4 Cloves Crushed Garlic
- 1 tablespoon Hot Smoked Paprika
- 4 tablespoons Olive Oil
- 1/2 teaspoon Rosemary
Preparation
- For the spice mix, combine all the spice-mix ingredients with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub the mix into the cuts. If you have time, leave it to marinate for up to 24 hours, though this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole or roasting tin over medium-high heat, add the onions, carrots and garlic, and sizzle for 5 minutes until softened. Pour over the stock and bring to the boil. Settle the lamb into the pan, cover, then move to the oven and roast for 2 hours.
- Uncover and lift the lamb onto a plate with tongs. Stir the beans, peppers and olives through the stock, sit the lamb back on top, then return to the oven, uncovered, for 1 hour 30 minutes, until the lamb is cooked through. Move the lamb to a board and shred it with two forks. Stir the parsley through the braised beans before serving.
Tips from the ZestyPlate Kitchen
- Score the lamb and work the spice mix into the cuts; marinating ahead deepens the flavour if you have the time.
- Keep the oven low and give it the hours it needs so the meat shreds easily.
- Add the beans, peppers and olives partway through so they take on the lamb juices.
- Rest the lamb briefly, then pull it apart and fold it back into the beans to serve.
Frequently Asked Questions
Yes. Rubbing in the spice mix up to a day ahead builds more flavour, though the dish still turns out very well cooked on the same day.
A bone-in lamb shoulder is made for this. Over a long braise it becomes wonderfully tender and easy to shred.
Yes, they are ideal. Just drain them and let them braise in the rich, smoky stock so they take on its flavour.
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