Gino's roast lamb with a citrusy twist.
Ingredients
- 1½ kg shoulder of lamb
- 1½ kg waxy potatoes, such as desiree, peeled and cut into 6cm chunks
- 10 cloves of garlic, unpeeled
- 1 tbsp dried oregano
- 2 tbsp fresh majoram leaves
- 2 tbsp fresh rosemary leaves, stripped from the stalk
- 3 bay leaves
- 5 tbsp extra virgin olive oil
- Juice of 2 lemons
- Sea salt and freshly ground black pepper
For the green beans:
- 1 tbsp oil
- 100 g green beans, sliced
- 1 /2 red pepper
- 1 /2 onion, chopped
- 1 /4 tsp chilli flakes
Method: How to make Slow roast lamb with lemon potatoes
Preheat the oven to 150C.
Place the meat, potatoes and garlic into a large ovenproof casserole dish, sprinkle with all the herbs and pour in the olive oil, lemon juice and 100ml cold water.
Season with plenty of salt and pepper and mix well, trying to nestle the pieces of meat in amongst the potatoes. Cover the casserole dish with foil and a well-fitting lid.
Bake in the middle of the oven for three hours until the meat is falling off the bone. Check after two hours to see if it needs a little more water.
After cooking, let the casserole rest for 10 minutes with the lid off.
For the green beans, heat the oil in a frying pan over a medium heat, add the onion and beans and fry for 5-6 minutes, or until softened.
Add the cayenne pepper and the chopped herbs and stir until the beans and onion are coated. Fry for another 2-3 minutes, or until the beans are tender.
