This recipe has been supplied by Meat & Livestock Australia


  • 1 x 1kg butterflied Lamb shoulder

  • 1 brown onion, peeled and chopped

  • 2 tsp grated lemon zest

  • 2 tsp grated orange zest

  • 2 cups frozen broad beans

  • 200g green beans, trimmed and halved

  • 400g can butterbeans, rinsed, drained

  • 2 tbsp olive oil

  • 4 green shallots, sliced

  • 2 cloves garlic, crushed


  • 1.

    Preheat the oven to 180°C.

  • 2.

    Place the onion in the base of a baking dish.

  • 3.

    Heat a large frying pan over high heat and brown the Lamb on both sides. Place the Lamb on top of the onion. Season with salt and black pepper and rub with orange and lemon zest.

  • 4.

    Roast in the oven uncovered for one hour or until cooked to your liking. Cover and rest the Lamb for 15 minutes before carving.

  • 5.

    While the Lamb is cooking, cook the broad beans and green beans for 1-2 minutes in boiling water. Refresh under running cold water. Slip off the tough outer skins of the broad beans.

  • 6.

    Heat the oil in a medium fry pan. Add green shallots and cook for 1-2 minutes or until softened. Add garlic, cooked broad beans, green beans and butterbeans and toss until heated through.


If you have more time, try slow roasting the Lamb by covering and cooking for three hours at 170°C.

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