PORTUGUESE-STYLE LAMB SHOULDER WITH POTATOES, CHICKPEAS AND BEANS

Preparation time 15 mins

Cooking time 3 hours 30 mins

Serves 10

Sea-salt flakes and freshly ground white pepper, to season

1.6kg lamb shoulder, on the bone

2 Tbsp extra virgin olive oil

½ bunch parsley

4 sprigs rosemary

4 heads garlic, split horizontally

1.5L red wine

1 Tbsp sweet paprika

18 kipfler potatoes, washed

2 x 400g cans chickpeas, drained

2 cups green beans, trimmed

1½ Tbsp cornflour

1 Tbsp water

Juice of 1 lemon

STEP 1 Preheat oven to 210°C fanforced (230°C conventional). Season lamb, then rub with olive oil. Place lamb in a large, deep roasting pan and bake for 15 mins, until browned. STEP 2 Remove pan from oven and reduce temperature to 160°C fan-forced (180°C conventional). Place parsley and rosemary under the lamb, and garlic around it. Pour in wine and paprika, topping up tray with water, if needed, to almost fully cover lamb. Cover tray tightly with foil. Bake for 2 hours. Add potatoes, re-cover with foil and bake for a further 1 hour. Mix in chickpeas and beans and cook for a further 10 mins, uncovered. STEP 3 Drain the pan juices carefully into a medium saucepan and set over a high heat. Boil rapidly until the liquid reduces to 2 cups. Mix cornflour and water to form a paste. Add to pan juices, whisking, until thickened. Stir in lemon juice. Carve lamb and serve on a platter or in the roasting pan with vegetables and gravy.