Lamb Shoulder Roast

Ingredients

• 1 kg lamb shoulder roast (with bone)
• Salt
• ground pepper
• 400 ml lamb stock
• 6 bell peppers (2 red, 2 green, 2 yellow)
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 g red beans
• 1 bunch thyme
• 2 tbsp dark sauce thickener

Instructions

1. 1.

   Let the meat thaw.

2. 2.

   Rinse the meat, pat dry and season with salt and pepper. Place it fat side up in a roasting pan. Roast in a preheated oven at 200°C (gas: level 3-4, fan: 180°C) for 30 minutes. Reduce temperature to 180°C (gas: level 2-3, fan: 160°C). Continue roasting for 1¼–1¾ hours, gradually adding lamb stock.

3. 3.

   Meanwhile, quarter the bell peppers, clean and rinse them. Slice the peppers into fine strips. Peel and chop the onions and garlic. Heat the olive oil. Sauté the peppers, onions, and garlic for 6–8 minutes. Drain the beans in a sieve, rinse with cold water and let drain. Rinse the thyme, shake dry and strip leaves from stems. Mix the beans and thyme into the peppers and heat until hot, about 3–5 minutes. Season with salt and pepper.