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Cal/Serv:
477
Makes:
8
servings
Prep Time:
0
hours
25
mins
Cook Time:
4
hours
15
mins
Total Time:
4
hours
40
mins
.8kg lamb shoulder (on the bone)
tsp.
herbes de Provence (or dried mixed herbs)
red onions, roughly chopped
g
tin chopped tomatoes
x 400g tins cannellini beans, drained and rinsed
large aubergine, cut into roughly 2.5cm pieces
mixed colour peppers, deseeded and cut into roughly 2.5cm pieces
courgettes, trimmed and cut into 1cm rounds
g
cherry tomatoes on the vine, cut into bunches
Large handful basil, leaves picked
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- Preheat oven to 170°C (150°C fan) mark 3. Lay the lamb on a board and slash the fatty side well with a sharp knife. Crush 2 garlic cloves and mix in a small bowl with 2tsp dried herbs, the oil, 1/2tbsp honey and plenty of seasoning. Rub mixture all over the lamb.
- Thinly slice the remaining 2 garlic cloves. In a sturdy roasting tin just large enough to hold the lamb, mix the onions, tinned tomatoes, stock, sliced garlic, remaining 2tsp dried herbs and some seasoning. Lay the lamb on top (slashed side-up) and cover tin with foil.
- Roast the lamb for 31/2hr, then remove the foil and carefully lift the lamb on to a plate. Spoon off any excess fat from the tin, then stir in the beans, aubergine, peppers, courgettes and remaining 1tbsp honey.
- Place the lamb on top of the vegetables and arrange the cherry tomatoes around the lamb. Return to oven, uncovered, for 45min, or until the vegetables are tender, the lamb is browned and you can shred the meat off the bone with 2 forks.
- Cover the tin and set aside to rest in a warm place for 20min. To serve, check seasoning and garnish with basil.
Per serving:
- Calories: 477
- Protein: 51g
- Total fat: 19g
- Saturates: 8g
- Carbs: 22g
- Total sugars: 12g
- Fibre: 9g
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News Source: https://www.goodhousekeeping.com/uk/food/recipes/a43305539/slow-roast-ratatouille-lamb-shoulder/