If you've got time on your hands to prepare this feast, slow roast the lamb for 24 hours in the oven and finish it off on a charcoal barbecue. A delicious BBQ recipe from Pascal Aussignac at Club Gascon for Taste of London
1. Place the boned and rolled lamb shoulder in a tray and marinate it for 24 hours in the oil, rosemary and garlic cloves. When marinated, dice the lamb.
2. To make the piperade, heat the olive oil in a large, deep frying pan or a wok, then add the onions and cook for 5 minutes. Add the tomatoes and peppers. Season with salt, pepper and thyme, then sprinkle with the Espelette chilli powder or paprika. Cover the pan and simmer for 2 hours. Once cooked, stir the mixture into a pulp.
3. Cook the flageolet beans in the lamb stock or water, by bringing to the boil in a saucepan then reducing the heat a simmer, covering and cooking for 90 minutes or until very tender. Add them to the piperade pulp.
4. To serve, grill the diced lamb on the charcoal embers of a barbecue for 15 to 25 minutes, turning frequently. Pour some piperade pulp and flageolets beans on a plate then add the cooked lamb.
Recipe © courtesy of Pascal Aussignac at Club Gascon
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