Slow-Cooked Lamb Shoulder With Green Beans
- Total Time
- 3½ to 4 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1(3-pound) boneless lamb shoulder roast
- Salt and pepper
- 1tablespoon roughly chopped garlic
- 4rosemary sprigs
- 6bay leaves
- ½teaspoon ground allspice
- ½teaspoon ground cloves
- 1tablespoon extra-virgin olive oil, plus more for drizzling
- 1pound green beans, preferably a mix of green beans, romano beans and yellow wax beans
- Red-pepper flakes
- 2tablespoons chopped parsley, for garnish
- 2tablespoons chopped dill, for garnish
- 2tablespoons chopped mint, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
529 calories; 41 grams fat; 17 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 32 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare a covered gas or charcoal grill for medium indirect heat, or heat an oven to 325 degrees.
- Step 2
If the roast is tied, remove netting or string. Lay the roast on a work surface and open it flat. Sprinkle the insides with salt, pepper and chopped garlic. Reroll the roast (no need to tie it), leaving the garlic inside. Place the roast seam side down in a small roasting pan or 9-by-13-inch baking dish just big enough to hold it.
- Step 3
Tuck rosemary and bay leaves under the meat. Season the top with salt and pepper, allspice and cloves. Drizzle with olive oil and smear the oil over the surface. Add 1 cup water to the pan.
- Step 4
Cover the pan tightly with aluminum foil and place in a covered gas or charcoal grill, on set up for medium indirect heat, or in a 325-degree oven. Cook until the meat is fork-tender, 3 to 3½ hours. (Be sure to remove the foil after about 2 ½ hours, so that the meat browns.) From time to time, check that there’s still about 2 inches of liquid at the bottom of the roasting pan, adding more water as necessary. When the meat is done, set aside until cool enough to handle, then tear into large shreds, reserving any of the remaining concentrated pan juices and skim the fat.
- Step 5
Meanwhile, bring a pot of water to the boil and add salt. Blanch beans for about 1 minute, then remove spread out on a baking sheet to cool.
- Step 6
When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. When hot, add blanched beans and cook for 1 minute, then add a pinch of red-pepper flakes, the pan juices and shredded meat, and cook just a bit longer, until everything is warmed through, tossing well. Taste and adjust seasoning. Transfer to a serving dish. Sprinkle with parsley, dill and mint.
Private Notes
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Cooking Notes
Amy Bonanno
I would love the instructions for the slow cooker method
Don S
Am I supposed to add the shredded meat to the skillet with the green beans?
mp
" When ready to serve, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add blanched beans and stir-fry for 1 minute, then add a pinch of red-pepper flakes. Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well. Transfer to a serving dish. Sprinkle with parsley, dill and mint." A step is skipped in these directions, yes? When you stir fry the beans you add the meat and pan jus?
Joanne
When the meat gets added to the beans is IMPLIED in step 6, though not stated explicitly: "Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well." For a slow cooker, I'd probably do this, although I haven't actually tried it as yet. The results will be like the conventional oven roast method rather than the grill: 1. start the slow cooker on High. 2. follow step 2, but don't add water yet. 3. cook herbed and oiled roast for 1 hour on High. 4. add 1c
Queen Tender Beans
Looking forward to trying this, but before anyone else does: braised green beans are really delicious and would make this recipe easier. Serious Eats has an article/recipe that explains the technique - long story short, you may want to add a little vinegar to the braise (and of course the flavor profile will change a little). I plan to add them at the last hour or so. And the beans will still perfectly healthy. The available nutrients just change, they don't go away.
Seacak
I made this with a boned lamb shoulder. After cooking I pulled away the fat and bones and shredded it. We all thought it was delicious but not quite enough of the jus. After cooling it was a delicious concentrated gel that I diluted some. Next time I may throw lamb bones in a separate pot with the herbs, spices and liquid and cook alongside.
Carolyn Wan
I slow cooked this recipe by following the directions for seasoning the lamb, then loosely tying it once more so that I could brown the rolled shoulder in a skillet. Once the entire shoulder had a good sear, I placed it in the slow cooker just as directed for roasting, snipped the string to loosen the roast. Deglazed the skillet with the 1 cup of water, and put that in the crockpot too. Cooked for about 6 hours on high and it was delicious over cheesy polenta.
Cristy Sellers
Tasty! I added a touch of vinegar near the end and I was generous with the red pepper. The green beans were perfect and the lamb was delicious and tender.
Liz
We made this dish in the oven following the recipe. It was delicious. The aroma alone will make you swoon!
Seacak
I made this with a boned lamb shoulder. After cooking I pulled away the fat and bones and shredded it. We all thought it was delicious but not quite enough of the jus. After cooling it was a delicious concentrated gel that I diluted some. Next time I may throw lamb bones in a separate pot with the herbs, spices and liquid and cook alongside.
Zaza C
I’ve made this with shoulder and with leg. Prefer the leg as it was less greasy. Two things with leg: after 2.5 hours I pulled the meat apart a little but covered it again and cooked for another 30 mins. Also had baharat spice blend in the pantry which I subbed for the spices in the recipe. Divine. Happened to have leftover turmeric rice (NYT recipe) and it was a delicious meal. Every Tanis recipe I’ve made has been on the money.
Carolyn
A variation I learned from a Lebanese friend: Instead of olive oil, I brown the meat in a couple of T of rendered (clarified) butter, which imparts a complex, nutty favor. I mix shoulder and shank, cut crosswise into three pieces. (I used to use neck, too, but no longer see it.) The marrow/shank bones give lots of flavor. Ratio: one-to-one, lamb to green beans. Over a couple of hours (stovetop, low heat, adding a bit of water as needed) the beans soften, cook down. Moist and delicious.
Zaza C
Like all of David’s recipes this was fresh, delicious and straightforward. The lamb at Costco is quite good but they sold the shoulder in steaks only. Three lbs of steaks works perfectly in the Dutch oven. Glad I resisted the Instant Pot as you need the lamb to roast uncovered at the end.
MJ Adams
could I exchange the lamb for a beef chuck roast?
Part time home cook
The recipe calls for one cup of water to be added to the pan and then to maintain 2 inches of water while cooking. Two inches of water? Can’t this vary depending on the sizes of the roast and the dish? Could someone please elaborate on this detail?
Elle
If anyone tries this in the instapot with good results, please share! :)
Sassa
Could this be done in an instant pot?
Lauren L.
What are the directions for the slow cooker?
Lydia
Delicious! Unusual! Simple. Also Keto.
joann
I can’t get lamb shoulder. Can this be made (well) with boneless lamb leg?
Joanne
When the meat gets added to the beans is IMPLIED in step 6, though not stated explicitly: "Cook just a bit longer, until the pan juices and shredded meat are warmed through, tossing well." For a slow cooker, I'd probably do this, although I haven't actually tried it as yet. The results will be like the conventional oven roast method rather than the grill: 1. start the slow cooker on High. 2. follow step 2, but don't add water yet. 3. cook herbed and oiled roast for 1 hour on High. 4. add 1c
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