Michel Roux's Lamb with Cannellini Beans
Michel Roux's recipe for tender lamb in a casserole of aromatic, herby cannellini beans is one to save for your next dinner party.
Ingredients
Method
- Soak the beans in cold water overnight. Drain them, put them in a large pan with half the diced onions and the bay leaf, then cover generously with cold water. Add 2 of the garlic cloves and a bouquet garni and bring to the boil. Simmer for 45 minutes then drain and set them and the cooking liquid aside.
- Heat 2 tablespoons of the oil in a large flameproof casserole dish and sear the meat until golden. It’s best to do this in batches so as not to overcrowd the pan. Remove each batch as it is browned.
- Discard any fat in the pan. Add the rest of the oil and cook the remaining onion and garlic with the carrots over a medium heat until lightly coloured.
- Add the tomato paste and the remaining bouquet garni and stir, scraping the bottom of the pan well. Put the meat back in the pan with the beans and enough of the bean cooking liquid to cover- adding more water if necessary. Season, cover the pan and simmer gently for 45 minutes. Add more water if needed and simmer for a further 30 minutes. Serve in wide bowls.
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