Slow-Cooked Lamb Shoulder With Green Beans

There are many ways to achieve a succulent braised lamb shoulder. In a covered grill over indirect heat or in a low oven, it will take about 3 hours, but you could also use a countertop slow cooker. It’ll take longer but you’ll know the meat is ready when it’s well seasoned and nearly falling apart. For convenience, you may prepare the braise a day or two in advance. Then finish it, cooking it with green beans (or a mixture of various summer beans) and hot pepper, then showering it with chopped parsley, dill and mint.

Ingredients

• 1

  (3-pound) boneless lamb shoulder roast

• Salt and pepper

• 1

  tablespoon roughly chopped garlic

• 4

  rosemary sprigs

• 6

  bay leaves

• ½

  teaspoon ground allspice

• ½

  teaspoon ground cloves

• 1

  tablespoon extra-virgin olive oil, plus more for drizzling

• 1

  pound green beans, preferably a mix of green beans, romano beans and yellow wax beans

• Red-pepper flakes

• 2

  tablespoons chopped parsley, for garnish

• 2

  tablespoons chopped dill, for garnish

• 2

  tablespoons chopped mint, for garnish

Preparation

1. Prepare a covered gas or charcoal grill for medium indirect heat, or heat an oven to 325 degrees.
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, 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.
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 2 cups water to the pan.
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 about 30 minutes before the end of cooking so that the meat browns.) From time to time, check that there’s sufficient liquid in 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 remaining pan juices.
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.
6. 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.