2.5kg shoulder of lamb, boned and rolled
120g Essential Cuisine Lamb Glace
500g dried flageolet beans
6-7 sprigs of rosemary Olive oil
5 garlic cloves, crushed
5 bay leaves
100g smoked lardons
2 onions, finely diced
100g preserved lemon rind, chopped
30g flat leaf parsley, chopped
2 red chillies, deseeded and finely diced
1. Place the beans in a large bowl, cover with water, stir in the salt and leave overnight.
2. Preheat an oven to 140°C. Rub the lamb with the Essential Cuisine Lamb Glace, leaving for 30 minutes to marinate. Place half of the rosemary in the bottom of a roasting tray, put the lamb on top, scatter with the rest of the rosemary, pour in the water, cover with foil & roast for 4 hours until meat is tender. Remove the foil, turn up the oven to 180°C and roast for a further 30 minutes to colour.
3. Drain the beans. Put them in a pan and cover with water. Bring to the boil and boil rapidly for 5 minutes. Drain, rinse and return to the pan with the garlic and bay leaves. Cover with cold water, bring the boil again and simmer for 40 minutes until the beans are tender. Drain, reserving the garlicky beans and water separately. Discard the bay leaves.
4. Sauté the bacon and onions until soft. Add the red chillies and beans, frying for around 10 minutes, then loosen with some of the cooking water to make creamy mixture. Add the parsley and lemon rind.
5. When the lamb is cooked, place the cooking liquor in a saucepan with the Essential Cuisine Veal Jus and bring to a simmer to thicken.
6. Tear the lamb into bite-sized pieces & place in a preheated, dry frying pan. Cook until the lamb is crispy.
7. Spoon the beans into the centre of the serving plates, top with the lamb & spoon over the jus.
Spice up a Sunday roast by serving this lamb shoulder.