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Slow-roasted mutton shoulder with garlic bean mash & gremolata

Slow-roasted mutton shoulder with garlic bean mash & gremolata served on a sharing plate

Slow-roasted mutton shoulder with garlic bean mash & gremolata

Name: Slow-roasted mutton shoulder with garlic bean mash & gremolata
Prep time: 30 min
Cook time: 5 h 30 min
Total time: 6 h
Yield: 8
Ingredients: 1 garlic bulb; 3 tbsp olive oil; 2kg bone-in shoulder of mutton; 2 x 700g jar white beans such as butter beans; 4 rosemary sprigs; 1 parmesan rind (optional); 3 bay leaves; 1 onion thinly sliced; 2 tbsp capers rinsed and chopped; 2 tsp sweet smoked paprika; 2 tbsp tomato purée; 1 lemon zested and juiced; 20g parsley finely chopped; 20g mint leaves picked and finely chopped; 3 garlic cloves crushed; 4 tbsp extra virgin olive oil

Ailsa Burt

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Serves 6 - 8

More effort

Prep: 30 mins

Cook: 5 hrs and 30 mins

plus cooling

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Pair this slow-roasted mutton shoulder with a zesty gremolata and a rich bean mash. It's a great centrepiece dish for your Easter dinner table

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 garlic bulb
3 tbsp olive oil
2kg bone-in shoulder of mutton
2 x 700g jar white beans

such as butter beans
4 rosemary sprigs
1 parmesan rind

(optional)
3 bay leaves
1 onion

thinly sliced
2 tbsp capers

rinsed and chopped
2 tsp sweet smoked paprika
2 tbsp 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
4 tbsp extra virgin olive oil

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Nutrition: Per serving (8)

kcal509
fat34g
saturates12g
carbs16g
sugars3g
fibre8g
protein31g
salt0.4g

Method

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.

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