Slow-cooked lamb shoulder with sherry and green olives

Clodagh McKenna spices up lamb chops with a harissa-yogurt marinade in this quick and easy recipe. Serve with a herby bulgur wheat salad. Recipe from In Minutes by Clodagh McKenna...

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About Recipe
Slow-cooked lamb shoulder with sherry and green olives

Clodagh McKenna spices up lamb chops with a harissa-yogurt marinade in this quick and easy recipe. Serve with a herby bulgur wheat salad. Recipe from In Minutes by Clodagh McKenna (Kyle Books £20).

Ingredients :
  • 2 large onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 2 tbsp olive oil
  • 3-4 oregano sprigs, leaves stripped
  • 150g green olives
  • 2kg lamb shoulder
  • 200ml fino sherry
  • 150ml fresh chicken stock (preferably homemade)
  • 700g tinned plain gigante beans (or 2 x 400g tins butter beans), drained and rinsed (see Know How)
Directions :

  1. Heat the oven to 180°C fan/gas 6. Put the onions and garlic in a roasting tin, drizzle with oil and scatter over most of the oregano and the olives. Season the lamb and set it on top.

  2. Roast the meat uncovered for 20 minutes, then add the sherry and stock and cover. Turn the oven to 140°C fan/gas 3 and cook for 2½-3 hours (see Know How).

  3. Uncover and add the beans, then return to the oven for 10 minutes to warm them through.

  4. Shred the lamb, scatter over the rest of the oregano and serve with the beans and onions.

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