Slow Roast Ratatouille Lamb Shoulder

Name: Slow Roast Ratatouille Lamb Shoulder
Prep time: 25 min
Cook time: 4 h 15 min
Total time: 4 h 40 min
Yield: 8 serving(s)
Ingredients: 1 .8kg lamb shoulder (on the bone); 4 garlic cloves; 4 tsp. herbes de Provence (or dried mixed herbs); 1 tsp. olive oil; 1 1/2 tbsp. runny honey; 2 red onions, roughly chopped; 400 g tin chopped tomatoes; 500 mL vegetable stock; 2 x 400g tins cannellini beans, drained and rinsed; 1 large aubergine, cut into roughly 2.5cm pieces; 2 mixed colour peppers, deseeded and cut into roughly 2.5cm pieces; 2 courgettes, trimmed and cut into 1cm rounds; 250 g cherry tomatoes on the vine, cut into bunches; Large handful basil, leaves picked

An all-in-one roast that’s full of the flavours of France. You might want some crusty baguette on the side to dip into the ratatouille.

By The Good Housekeeping Cookery TeamPublished: 14 March 2023

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This slow roasted lamb shoulder is fall off of the bone and sits in a deliciously fresh ratatouille. Serve with roast potatoes for a wonderful Easter lunch.

If you need more Easter inspiration, then we have plenty of tasty recipes to chose from!

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

4 hrs 15 mins

Total Time:

4 hrs 40 mins

Cal/Serv:

477

Ingredients

1
.8kg lamb shoulder (on the bone)
4
garlic cloves
4 tsp.
herbes de Provence (or dried mixed herbs)
1 tsp.
olive oil
1 1/2 Tbsp.
runny honey
2
red onions, roughly chopped
400 g
tin chopped tomatoes
500 ml
vegetable stock
2
x 400g tins cannellini beans, drained and rinsed
1
large aubergine, cut into roughly 2.5cm pieces
2
mixed colour peppers, deseeded and cut into roughly 2.5cm pieces
2
courgettes, trimmed and cut into 1cm rounds
250 g
cherry tomatoes on the vine, cut into bunches
Large handful basil, leaves picked

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lay the lamb on a board and slash the fatty side well with a sharp knife. Crush 2 garlic cloves and mix in a small bowl with 2tsp dried herbs, the oil, 1/2tbsp honey and plenty of seasoning. Rub mixture all over the lamb.
2. Step 2Thinly slice the remaining 2 garlic cloves. In a sturdy roasting tin just large enough to hold the lamb, mix the onions, tinned tomatoes, stock, sliced garlic, remaining 2tsp dried herbs and some seasoning. Lay the lamb on top (slashed side-up) and cover tin with foil.
3. Step 3Roast the lamb for 31/2hr, then remove the foil and carefully lift the lamb on to a plate. Spoon off any excess fat from the tin, then stir in the beans, aubergine, peppers, courgettes and remaining 1tbsp honey.
4. Step 4Place the lamb on top of the vegetables and arrange the cherry tomatoes around the lamb. Return to oven, uncovered, for 45min, or until the vegetables are tender, the lamb is browned and you can shred the meat off the bone with 2 forks.
5. Step 5Cover the tin and set aside to rest in a warm place for 20min. To serve, check seasoning and garnish with basil.