zesty slow cooked lamb shoulder with beetroot and carrots

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Zesty slow-cooked lamb shoulder with beetroot and carrots

Ben Tish’s succulent lamb shoulder makes a delicious Sunday lunch for four. The Moorish spices evoke a southern Mediterranean table.

3 garlic cloves, finely chopped

4 anchovy fillets, drained and chopped

1 tbsp smoked paprika

1 tbsp ground cumin

2 tsp ground cinnamon

3 thyme sprigs

3 rosemary sprigs

Grated zest and juice 1 orange

100ml extra-virgin olive oil, plus extra to drizzle

1.8kg lamb shoulder, bone in

500g carrots

300g young beetroot, leaves trimmed

For the vinaigrette

150ml extra-virgin olive oil

2 garlic cloves, finely sliced

½ bunch fresh mint, stalks and leaves separated

100ml red wine vinegar

Ingredients

Meals & Dishes