Smoked Lamb Shoulder with Runner Beans & Lamb Jus
Taken from Rogan: The Cookbook, this smoked lamb shoulder recipe showcases Chef Simon Rogan’s ability to blend rustic cooking techniques with refined, restaurant-level flavour. The lamb is first brined for tenderness, coated in an aromatic spice rub, lightly smoked using a simple stovetop method, then slow-roasted until meltingly soft. Served alongside buttery runner beans and a deeply reduced lamb jus, it’s an impressive sharing dish built around patience, balance, and bold flavour.
While the recipe draws inspiration from classic barbecue traditions, it remains firmly rooted in Rogan’s ingredient-led philosophy. The layers of smoke, spice, sweetness, and richness are carefully controlled rather than overpowering, allowing the quality of the lamb to remain at the centre of the dish. It’s a perfect example of comforting food elevated through technique, precision, and thoughtful sourcing.
Smoked Lamb Shoulder with Runner Beans and Lamb Jus
Ingredients
Lamb Shoulder:
- 1 lamb shoulder about 2.8–3kg (about 6–6½ lb)
For the Brine
- 300 g coarse sea salt for the brine
- 100 g coarse sea salt for the spice rub
For the Spice Rub
- 100 g soft light brown sugar
- 200 g granulated sugar
- 20 g garlic powder
- 50 g smoked paprika
- 50 g sweet paprika
- 6 star anise
- 1 tbsp yellow mustard seeds
- 1 tbsp juniper berries
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp ground black pepper
- 1 tbsp coriander seeds
Runner beans:
- 500 g young tender runner beans, such as Tenderstar
- 40 g unsalted butter
- salt for seasoning
- wood smoking chips enough to create an even layer in the baking tray
- lamb jus (see recipe and the end of main recipe), to serve
Lamb Jus:
- 2 tbsp sunflower oil
- 2 carrots roughly chopped
- 2 onions roughly chopped
- 2 celery sticks roughly chopped
- 1 leek roughly chopped
- 2 garlic cloves
- 1 kg lamb bones
- 3 l white chicken stock (recipe below)
White Chicken Stock:
- 3 kg chicken wings
Instructions
For the Lamb Shoulder:
- Dissolve 300g (1 cup + 2 tbsp) of the salt in 1.5 litres (6⅓ cups) of water in a large bowl. Submerge the lamb shoulder in the brine and put it in the fridge for 24 hours. The next day, rinse the shoulder under cold running water and pat it dry with kitchen paper.
- Mix the remaining ingredients together in a bowl, including the 100g ( ⅓ cup + 1 tbsp salt) salt, and rub into the shoulder.
- Put the smoking chips in a nice even layer in a large roasting tin lined with foil. Place a wire rack over the tin, making sure it sits above the smoking chips without touching them.
- Put the shoulder on the rack and cover the entire rack and tin with a tent of foil, so no smoke escapes. Sit the tin on the hob over a low–medium heat for 10 minutes.
- Remove the covered tin from the heat and allow the shoulder to smoke in the foil tent for 30 minutes. This simple stovetop smoking method lightly infuses the lamb with smoke without requiring a smoker.
- Preheat the oven to 150°C/130°C Fan/Gas Mark 2. Transfer the smoked lamb shoulder to a clean baking tray, place in the oven and cook for 4 hours until tender.
For the Runner Beans:
- Top and tail the runner beans and remove the stringy sides. Cook the beans for 3 minutes until tender but still vibrant green, then drain well and season lightly with salt.
Lamb Jus:
- For the White Chicken Stock: Roughly chop the chicken wings and put them in a large, heavy-based saucepan with 5 litres (21 cups) of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 2–3 hours, skimming occasionally.
- Remove from the heat and leave to cool, then strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 3–4 days or freeze and use within 3 months.
- To make the lamb jus, warm the oil in a large, heavy-based saucepan over a low heat, add the vegetables and cook for 2–3 hours, stirring regularly, until completely soft and no moisture is left in the pan.
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Put the lamb bones in a roasting tin and roast for 40 minutes, or until deeply golden. Add the bones to the pan with the vegetables, reserving the fat for the potatoes.
- Deglaze the roasting tin with 200ml (⅘ cup) water and add it to the pan. Cover with the chicken stock and bring to the boil over a high heat. Reduce the heat and simmer for 2 hours over a low heat, skimming it regularly.
- Strain through a fine sieve into another heavy-based saucepan then reduce the stock over a medium heat to a sauce consistency.
To serve:
- Serve the lamb in the middle of the table with a jug of sauce for guests to help themselves and with the runner beans and confit potatoes in a large bowl alongside.
Notes
Related: Mediterranean Braised Lamb Shoulder
Related: Slow Cooked Glazed Lamb Shoulder w/ Cheddar
Related: Braised Lamb Shanks with Creamy Polenta
Related: Lamb Chops w/ Quinoa and Red Pepper Sauce
Related: Greek Roast Leg of Lamb with Baked Potatoes
