Ingredients:

Lamb

1.8–2 kg lamb shoulder

3 tbsp olive oil

4 cloves garlic, crushed

3 tbsp fresh rosemary leaves

2 tsp smoked salt

1 tsp cracked black pepper

Sweet Potato Mash

1 kg sweet potatoes, peeled and chopped

1 head garlic, roasted

40 g butter

1/4 cup warm cream

Salt to taste

Maple-Chili Shallots

6 shallots, peeled

1 1/2 tbsp maple syrup

1 tsp chili flakes

1 tbsp olive oil

Burnt Butter Jus

80 g unsalted butter

1/2 cup lamb pan juices

1 tsp lemon zest

Sides

250 g green beans

Olive oil and sea salt

Directions:

Preheat oven to 160°C (320°F). Rub lamb with olive oil, garlic, rosemary, smoked salt, and pepper.

Place lamb in a roasting dish, cover tightly, and slow-roast for 3.5 hours until tender.

Increase oven to 220°C (430°F), uncover, and roast 30 minutes until crackly and golden.

Boil sweet potatoes until soft. Mash with roasted garlic, butter, cream, and salt until silky.

Pan-fry shallots in olive oil until blistered, then add maple syrup and chili flakes; caramelise briefly.

Brown butter in a saucepan until nutty, then whisk in lamb pan juices and lemon zest.

Char green beans quickly in a hot pan with olive oil and salt.

Serve lamb over mash, spoon over jus, top with shallots, rosemary, and finish with smoked salt flakes.

Prep Time: 25 minutes | Cooking Time: 4 hours | Total Time: 4 hours 25 minutes

Kcal: 780 kcal | Servings: 4 servings