Wood Fired Roasted Lamb Shoulder with Herby Cannellini Bean Ragu

Experience culinary excellence with Wood Fired Lamb Shoulder. Succulent and tender, this dish is prepared to perfection over crackling flames, infusing every bite with a tantalizing smoky flavour. Whether slow-roasted or seared to perfection, this dish promises a symphony of savoury and aromas. 

Ingredients For the Lamb Shoulder

- 2kg lamb shoulder - 1 shallot, halved

- 4 garlic cloves

- 2 tbsp capers

- 4 anchovies, in oil

- 1 tsp black peppercorns

- 1 tsp pink peppercorns

- 2 sprigs rosemary, leaves picked - 2 sprigs thyme, leaves picked

- 2 sprigs mint, leaves picked

- 4 tbsp olive oil

- 1 tbsp brown sugar

- Zest and juice of 1 lemon

For the Cannellini Bean Ragu

- 2 tbsp olive oil

- 1 carrot, finely diced

- 1 celery stick, finely diced

- 1 onion, finely diced

- 3 cloves garlic, minced

- 3 tbsp tomato puree

- 150ml white wine

- 500g passata

- 2 cans cannellini beans, drained and rinsed

- 1/4 bunch thyme, half leaves picked, half sprigs for garnish - 1/4 bunch flat leaf parsley, finely sliced

- 1/4 bunch basil, finely sliced

- Salt and pepper, to taste

To Finish The Lamb Shoulder

- Zest of 1 lemon

- 10g parsley, chopped

Recipe For the Lamb Shoulder 

1. Preheat the Ember Wood-fire Oven to about 200C. 

2. Score the lamb shoulder all over in a diamond pattern. 

3. In a pestle and mortar, grind black and pink peppercorns into a fine powder. 

4. In a food processor, combine halved shallot, garlic cloves, capers, anchovies, crushed peppercorns, rosemary, thyme, mint, olive oil, brown sugar, and lemon zest and juice. Blend into a fine paste. 

5. Massage the marinade into the lamb shoulder, ensuring it gets into the scores. Cover with foil. 

6 Place the lamb in the preheated Ember Wood-fire Oven and cook for 2 hours, turning every 30 minutes.   

For the Cannellini Bean Ragu   

1. Heat olive oil in a pan and add diced carrot, celery, onion, and minced garlic. Cook until soft and golden. 

2. Add tomato puree and cook for another 5 minutes. 

3. Deglaze the pan with white wine and reduce by half. 

4. Add passata and cannellini beans to the pan, stir, and simmer for 30 minutes. 

5. Add thyme leaves, parsley, basil, salt, and pepper. Stir to combine.   

To Finish The Lamb Shoulder  

After 2 hours of cooking, remove the lamb from the oven and remove foil and put the lamb to one side, leaving all the cooking juice and rendered fat in the tin. Stir the bean ragu in the roasting tin with the lamb juices and place the lamb shoulder back on top Increase the flame in the oven, so that it’s nice and high. Return the lamb and beans to the oven and cook for another 15 minutes to crisp up the outside of the lamb. Serve the roasted lamb shoulder with the herby cannellini bean ragu, garnished with fresh lemon zest and chopped parsley. Carve the lamb and enjoy with the flavourful bean ragu.

This dish was cooked in the Alfresco Ember.