Airfryer Roast Lamb Shoulder & Cacio e Pepe Butter Beans

Recipe so good your guests won't know you used an airfryer 😉 Ingredients 🍖 For the lamb: 1 lamb shoulder joint (1.3kg approx) Oil Salt & pepper For the beans: 1 leek, sliced 1 tsp freshly ground black pepper 2 tins of butter beans 1 stock cube (to make 150ml of stock) 25g butter 50g parmesan, grated (or veggie alternative) Method 🧑‍🍳 1. Cover the lamb in oil and salt. Put the lamb into the airfryer at 160 degrees for around 30-40 mins before flipping and repeating for another 30-40 mins. 2. After one hour. Take out and rest the meat. 3. Meanwhile add a little oil to a frying pan, add the leek and soften for around 3-4 mins. Toast the black pepper in a heavy bottomed pan until it becomes fragrant, roughly 2-3 minutes. Remove and set aside before adding the leeks and little oil. Soften for 3-4 mins. Add the beans and stock and bring the mixture to a boil. 4. Let the mixture reduce to a thickness resembling a heavy cream coating the beans. If the beans begin to stick to the bottom, loosen with a tbsp of water. Fold through the butter and take the pan off the heat. 5. Stir through the parmesan and the black pepper and a drizzle of extra virgin olive oil. Serve under the lamb to get the lamb juices running through the beans.