MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooked Lamb Shoulder With Green Beans
 Categories: Lamb/mutton, Vegetables, Herbs, Chilies
      Yield: 4 Servings

      3 lb Boneless lamb shoulder
           - roast
           Salt & pepper
      1 tb Garlic; rough chopped
      4    Rosemary sprigs
      6    Bay leaves
    1/2 ts Ground allspice
    1/2 ts Ground cloves
      1 tb Extra-virgin olive oil; more
           - for drizzling
      1 lb Green beans
           Red-pepper flakes
      2 tb Parsley; chopped, garnish
      2 tb Dill; chopped, garnish
      2 tb Mint; chopped, garnish

  Prepare a covered gas or charcoal grill for medium indirect heat,
  or heat an oven to 325°F.

  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 9x13" baking dish just big enough to hold it.

  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.

  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°F oven. Cook until the meat is fork-tender, 3 to 3-1/2 hours.
  (Be sure to remove the foil after about 2-1/2 hours, so that the
  meat browns.) From time to time, check that there's still about 2"
  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.

  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.

  When ready to serve, heat 1 tb 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.

  Recipe by David Tanis

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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