Gizzi's roast shoulder of lamb

Mains - Slow roasted Shoulder of lamb with flageolet, green beans and roasted garlic

1 x shoulder of lamb on the bone, sea salt and freshly ground black pepper, 2 bulbs of garlic, cut in half horizontally so you can see the face of the garlic, 3 sprigs of rosemary, 600ml fresh chicken stock, 3 x 400g cans flagolet beans, 500g green beans, trimmed and blanched, 2 tbsp crème fraiche, 2 tsp Dijon mustard, 1 lemon, zested, a small bunch of mint, finely chopped Heat oven to 220C. On a hob, heat up a roasting tray. Add in the oil until it shimmers.

Season the lamb shoulder with salt and pepper. Brown the meat all over then place in the oven with the halved garlic bulbs for 30 minutes.

After 30 minutes remove the meat from the oven. Turn down the oven to 170C. Pour over the rosemary, wine and stock, cover with foil and pop back in the oven for 4 hours. For the last half and hour add in the flageolet beans.

Remove from the oven and transfer the lamb to a serving plate. Finally mix in the green beans, crème fraiche, mustard, lemon and mint and any seasoning it may need.