Juice and zest of 2 lemons, zest taken off in large pieces
For the KOO Baked Beans Roast Potatoes with Sour Cream
Large potatoes 6, parboiled and halved
Olive oil 4 tbsp
Sea salt and freshly ground black pepper
KOO Baked Beans 1 tin
Zest and juice of 2 limes
Sour cream 375ml
Coriander 1 large handful, roughly chopped
For the KOO Sliced Beetroot and Apple Salad with Crispy KOO Chickpeas
KOO Sliced Beetroot 1 jar, drained
Granny Smith apples 3, thinly sliced
Feta 300g, broken into chunks
KOO Chickpeas 2 tins, rinsed
Olive oil 3 tbsp
Paprika, turmeric, coriander, fennel, cumin (ground) 2 tbsp each
For the Warm Charred Beans with Chakalaka
Green beans 400g, trimmed
Olive oil 2 tbsp
KOO Chakalaka Mild ½ tin
Flat leaf parsley 1 large handful
Zest and juice of 1 lemon
Season the lamb well with salt and freshly ground black pepper. Heat the olive oil in a large pan over high heat and brown the shoulder well on both sides. Place in a large roasting pan. Brown the onion, garlic and celery in the remaining fat in the pan, until browned. Add the tomato paste and cook for a further 2 minutes.
Add the vegetable mix to the roasting tin, together with the KOO Mixed Vegetables and rest of the ingredients and place in a preheated oven of 160C for 1 ½ hours, or until the desired temperature is achieved. Baste the lamb every 20 minutes.
Roast the potatoes, by coating them in the olive oil and seasoning well with salt and freshly ground black pepper. Place in the preheated oven and roast for 40 minutes, or until starting to turn golden brown. Add the KOO Baked Beans to the tray, gently fold through and roast for a further 15-20 minutes, or until golden brown.
Mix the sour cream with the rest of the ingredients and serve with the warm roasted potatoes and KOO Baked Beans.
Layer the KOO Sliced Beetroot and apple on a large plate. Top with the feta chunks.
Toss the KOO Chickpeas with the rest of the ingredients and place in a preheated oven of 200C to crisp – this should take about 15 minutes. Top the salad with the chickpeas and an extra drizzle of olive oil.
Make the green beans by tossing them in the olive oil. Season with salt and pepper. Heat a large pan over high heat and toss the beans through the pan to slightly char. Once cooked, but still slightly crunchy, fold the KOO Chakalaka Mild through the green beans, together with the chopped parsley and lemon zest and juice.
Carve the lamb and arrange on a large platter, together with the potatoes. Blend the braising liquid to serve as the gravy alongside the lamb.