Braised Shoulder of Lamb with Two Bean Mash Prunes and Warm Provencal Salad

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Braised Shoulder of Lamb with Two Bean Mash Prunes and Warm Provencal Salad - print recipe

Yield:

Ingredients:


150 gm	flageolet beans soaked and drained
100 gm	cup cannellini beans soaked and drained
1	onion roughly chopped
1	carrot roughly chopped
2 stk	celery roughly chopped
3 sprg	rosemary
3 clv	garlic
1	shoulder of lamb about 1.5kg blade bone removed (this provides and ideal cavity for the stuffing)
1	salt and freshly ground black pepper
250 ml	hot vegetable stock
	stuffing:
200 gm	cooked beans
1 sm	onion finely chopped
50 gm	cup walnut pieces roughly chopped
100 gm	prunes pitted and chopped
1	salt and freshly ground black pepper
	provencale salad:
1	red onion finely chopped
1 sm	aubergine finely sliced
60 ml	fruity olive oil
1	courgette trimmed and chopped
1/2 sm	red pepper seeded and chopped
1/2 sm	green pepper seeded and chopped

Method:

Aga equipment:
wire shelf on third set of runners in roasting oventhen small roasting tin on third set of runners in roasting oven

Soak the beans for about 8 hours.

Rinse both types of bean then place them together in a pan of fresh water and bring quickly to the boil.

Cook on the simmering plate maintaining a boil for 10 minutes then transfer the covered pan to the floor of the simmering ovenand cook the beans overnight or for 8 hours.

Drain the beans and reserve 200g for the stuffing.

Place the remainder in the bottom of a suitable ovento hob casserole with the roughly chopped vegetables 2 sprigs of the rosemary and 2 cloves of garlic making a bed for braising the lamb.

Mix together all the ingredients for the stuffing mashing the beans lightly as you go.

Fill the blade bone cavity then truss the opening with string to enclose the stuffing or hold it closed with skewers or cocktail sticks.

Add any extra stuffing to the mixture in the bottom of the casserole.

Place the lamb on the beans then make small slits all over the top of the joint with a sharp knife and fill them with slivers of the remaining garlic and tiny sprigs of rosemary.

Pour the stock into the pan around the joint.

Open roast the lamb for 30 minutes on the wire shelf in the roasting oventhen cover and transfer the casserole to the floor of the simmering ovenfor 2 1/2 to 3 hours until the meat is tender and cooked through.

Take the meat from the casserole place it in the roasting tin and crisp the fat in the roasting ovenfor 30 minutes.

Leave it to stand for 15 to 20 minutes before carving.

Drain as much of the juice from the beans as possible then puree the beans and vegetables to a mash.

For the salad cook the onion and aubergine in the oil in a covered pan for 10 minutes on the floor of the roasting oven.

Add tlne remaining vegetables and bring to the boil on the simmering plate and season well.

Cover the pan and leave on the back of the aga until required.

Carve the lamb in thick slices.

Arrange the meat on a bed of the bean mash and spoon the salad vegetables round.

Spoon any juices left in the roasting tin over the lamb with the vegetable juices.

Lamb and flageolet beans are such a classic combination that I was desperate to do something with them and yet be different. The result of my experimentation is a filling contemporary dish based on traditional ingredients.

Serves 6

Rating: 0

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