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Slow-roasted mutton shoulder with garlic bean mash & gremolata

 


Method 1

Ingredients

1 garlic bulb

3tbsp olive oil

2kg bone-in shoulder of mutton

2 white beans, such as butter beans

4 rosemary sprigs

1 parmesan rind (optional)

3 bay leaves

1 onion, thinly sliced

2tbsp capers, rinsed and chopped

2tsp sweet smoked paprika

2tbsp tomato purée

For the gremolata

1 lemon, zested and juiced

20g parsley, finely chopped

20g mint, leaves picked and finely chopped

3 garlic cloves, crushed

4tbsp extra virgin olive oil


STEP 1

Heat the oven to 180C/160C fan/gas 4. Trim the top of the garlic bulb to expose the tops of the cloves and remove any excess papery skin. Put the garlic bulb in the centre of a square of foil, drizzle with 1 tsp of the olive oil and season. Wrap well and roast in the oven for 30-35 mins until softened and browned. Set aside until cool enough to touch. Alternatively, you can buy roasted garlic in a jar, use around 2-3 tbsp.


STEP 2

Reduce the oven to 160C/140C fan/gas 3. Heat a large, deep casserole dish over a medium-high heat. Season the mutton with salt all over, then put in the casserole, fat-side down. This will render after a few minutes, then turn the shoulder to brown on all sides. Remove the mutton to a plate, splash 2 tbsp water into the pan and scrape any browned bits from the base then pour in the beans along with their liquid. Mix in the rosemary, the parmesan rind, if using, bay leaves, onion, capers, paprika, tomato purée and the rest of the olive oil. Pour over 200ml water until the beans are just covered. Squeeze in the roasted garlic and stir well with seasoning, then nestle the mutton on top. Cover with a lid and roast in the oven for 5 hrs until tender. Alternatively, cook in a pressure cooker on high for 1 hr without the 200ml water.


STEP 3

Meanwhile, make the gremolata. Stir together the lemon zest, lemon juice, parsley, mint, garlic and olive oil. Season to taste. Put the mutton aside on a plate to rest and fish out the parmesan rind and whole herbs and discard. Using a potato masher, mash the beans until smooth, then season to taste. You can also use a hand blender. Spread the bean mash over a large platter, then remove the bone from the mutton. Lay the mutton over the mash, then gently shred the mutton using two forks. Spoon over the gremolata to serve.


Recipe tip

Try roasting more than one garlic bulb while the oven is on – you can keep roasted garlic in the fridge for use in other recipes for up to a week.



Method 2

Ingredients:

For the mutton shoulder:

- 1.5 kg mutton shoulder

- 4 cloves of garlic, minced

- 2 tablespoons of olive oil

- Salt and pepper to taste

For the garlic bean mash:

- 500g beans, such as white beans or chickpeas

- 2 cloves of garlic, minced

- 2 tablespoons of olive oil

- Salt and pepper to taste

For the gremolata:

- Zest of 1 lemon

- 2 tablespoons of chopped fresh parsley

- 1 clove of garlic, minced

- Salt and pepper to taste


Instructions:


1. Preheat the oven to 160°C (320°F).


2. In a small bowl, mix the minced garlic, olive oil, salt, and pepper to create a marinade for the mutton shoulder. Rub the marinade all over the mutton shoulder.


3. Place the mutton shoulder in a roasting pan and roast in the preheated oven for about 3-4 hours, or until it is tender and cooked through.


4. In the meantime, prepare the garlic bean mash. Cook the beans according to package instructions and mash them with minced garlic, olive oil, salt, and pepper to taste.


5. For the gremolata, mix the lemon zest, chopped parsley, minced garlic, salt, and pepper in a bowl.


6. Once the mutton shoulder is cooked, remove it from the oven and let it rest for a few minutes before slicing.


7. Serve the sliced mutton shoulder with the garlic bean mash and sprinkle the gremolata on top. Enjoy your slow-roasted mutton shoulder with garlic bean mash & gremolata!



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