Lamb with White Beans





A bit of a twist of the old traditional lamb with white beans...We love this dish and it is in fact our new favorite way to eat roast lamb.

 Ingredients
Serves 4 (with leftovers)

 2 onions
3 leeks
6-8 cloves of garlic, 2 peeled and sliced the rest peeled and left whole
1.5 kg leg lamb
Olive Oil
A few springs of Rosemary
4 tins 400 gm white beans.
1 litre chicken stock
Bouquet Garni
Method
Pre heat oven to 200C
Stab the lamb all over with a small sharp knife and place the sliced garlic and sprigs of rosemary in the slits. 

Finely slice the leeks and onions. Heat a few good lugs of olive oil in a large deep baking dish and add the leeks and onions, cook until they have softened stirring occasionally. Add the white beans along with their juices from the can, stock, whole garlic, and bouquet garni stir and gently bring to the boil.

Place in the oven and then place the lamb on an over rack directly above the beans so the lamb juice drip into the bean mixture.

For pink lamb cook for about 1 hour and 15 minutes. You will need to stir the bean mixture from time to time during cooking. When the lamb is cooked remove from the oven, cover with foil and allow to sit for 15 minutes. The bean mixture should be fairly thick, if it is not place on the cook top and boil rapidly to reduced the liquid. Place 1/3 of the bean mixture in a bowl and mash until smooth then return to the main pan and mix, this will give the beans a creamy texture.

Place the beans on a large platter and pile the sliced lamb on top. It is nice served with carrots and wilted spinach as shown here.




Delicious!

Comments

Post a Comment

Popular posts from this blog

Tom Yam Pla

Image
Tom Yam Pla This fantastic spicy yet sour soup is simply delicious! Ingredients 1.5 litres chicken or fish stock 4 whole roasted shallots 3 kaffir lime leaves, torn 1 stalk lemongrass, cut into 3 cm lengths   300g fish, scaled, gutted and cut into fillets (or cheat as I do and buy fish fillets - make sure it is a firm white fish.  4 crispy fried dried red chillies 1 shallot, sliced 3 blades corriander 1-2 tablespoons fish sauce 2-3 limes, juiced 2 tablespoons tamarind juice Method In a pot, add the stock and bring to a simmer. Add the roasted shallots, kaffir lime leaves and lemongrass. Simmer for 10 minutes. Add the fish fillets and simmer until just cooked. Add the chillies, shallot and coriander. Cook for 5 minutes. Season the soup with the fish sauce, lime juice and tamarind juice. Just before serving, adjust the seasoning, it may need more stock, lime juice or fish sauce. The Thai people eat this soup with white rice
Read more

Gateaux Noix

Image
This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.
Read more

Spanish Baked Chicken

Image
Ingredients 2  red onions, cut into wedges 500g kipfler or small potaoes, quartered lengthways 8 whole garlic cloves, unpeeled 3 large tomatoes, quartered 75g chorizo  4 Chicken Marylands 1 tsp sweet smoked paprika 1 tsp dried oregano 1 green capsicum,  cut into strips salt freshly ground black pepper Preparation Preheat the oven to 200°C Place the onions, potatoes, garlic and tomatoes in a large roasting tin. Season with salt and freshly ground black pepper and give it all a good mix. Place in the oven and bake for 25 minutes Meanwhile slice the chorizo into thin slices. Slash each peice of chicken and carefully  2 or 3 times with a knife and season with pepper. Mix the paprika and oregano together in a small bowl and set aside. Remove the roasting tin from the oven and turn all the mixture. Place the chorizio on top of and then the chicken on top of everthing. Sprinkle with the paprika and oregano. Return to the oven for 25 minutes. After 25 minutes remove the baki
Read more