Recipes

Special Occasions

Slow Cooked Lamb with Mediterranean Beans

Serves 6 Ingredients Lamb 2 kg Leg of Lamb 2–3 tbsp Olive Oil 1–2 Heads of Garlic, halved across 200 g Baby Onions Sprigs of Fresh Rosemary 1 cup Beef Stock OR Chicken Stock 1 cup Dry Red Wine ½ cup Huletts Treacle Sugar Salt and Black Pepper Beans 2 cups Black-eyed Beans 3 tbsp Oil for frying 1 Onion, finely chopped 3 Garlic Cloves, crushed 1 Red Pepper OR Green Pepper, cubed 3 Carrots, grated 2 Celery Sticks (with leaves), finely chopped 1 cup White Wine 2 cups Water 1 Chicken Stock Cube 2 x 410 g cans Chopped Tomatoes 2 tsp Huletts Caramel Sugar 1 Rosemary Stalk Salt and Black Pepper

Method

1. Trim any excess fat from the lamb. Season and brush with oil.
2. Place the garlic, onions and rosemary in a casserole dish, just large enough to fit the lamb. A cast iron casserole dish is ideal.
3. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3–4 hours or until the meat is very tender. Remove the lamb and keep it warm while reducing the cooking liquids on the stove to a saucy consistency.
4. Carve and serve with Mediterranean Beans or a side salad of rocket leaves.

1. Pre-soak the beans in warm water for about an hour. Place in a large pot, cover with water, bring to the boil and leave to simmer for about 20 minutes. Drain and rinse with cold water.
2. Heat oil and fry the onions and garlic for a few minutes.
3. Add the red or green pepper, carrots and celery and stir-fry for a few minutes.
4. Ad all the remaining ingredients, including the beans, and bring to the boil. Reduce the heat, cover and leave to simmer, stirring occasionally, for about 40 minutes.
5. Add the stock and wine as needed.
6. The dish is ready when the beans are soft. Season with salt and pepper and serve.