Ingredients

Method

• Flatbread, for serving
• For the lamb:
• 1/3 cup olive oil
• 2 kg lamb shoulder
• 10 cloves garlic, peeled and chopped
• 4 cups good quality stock
• 3 T honey
• ½ t saffron threads, soaked
• 3 T chermoula paste
• 2 t sweet paprika
• Sea salt and freshly ground black pepper
• For the creamed butter beans, blend:
• 2 x 400 g cans butter beans, drained
• 2 T olive oil
• 2 cloves garlic, crushed
• Sea salt and black pepper, to taste

Method

Ingredients

Preheat the oven to 110°C.

Place a large pan over a medium to high heat, add the oil and, once hot, brown the lamb on all sides. Transfer to a large cast-iron pot or casserole dish and add the remaining ingredients, spooning over the lamb until well coated.

Cover with a tight-fitting lid or tinfoil and roast for 7 to 8 hours, basting occasionally, until the meat is succulent and tender, falling away from the bone.

Serve on a bed of creamed butter beans, with flatbread on the side

Cook's note: Chermoula paste can be made by mixing this Chermoula Spice with a little oil, alternatively make it from scratch according to this recipe