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Receta Olive Lamb With Rosemary And Garlic Butter Beans
by Global Cookbook

Olive Lamb With Rosemary And Garlic Butter Beans
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  Raciónes: 6

Ingredientes

  • 1 med shoulder of lamb boned and kept in one piece (ask you butcher to do this)
  • 1 x salt and pepper
  • 100 gm stoned black oliveschopped
  • 3 x shallots finely minced
  • 1 lrg bulb of garlic
  •     extra virgin olive oil for frying and roasting
  • 1 bn rosemary
  • 2 lrg Spanish onions peeled and each sliced into 3 thick rounds
  • 1 x glass white wine
  • 3 x 400g cans butter beans liquid removed

Direcciones

  1. Trim the lamb of excess fat rub all over with salt and pepper and lay out flat fat fat side down.
  2. Soften the minced shallots with two crushed cloves of garlic in a dash of extra virgin olive oil and season.
  3. Mix with the olives then spread over the meat.
  4. Roll up the lamb and sit it so which the flap is tucked underneath.
  5. Tie with string at regular intervals so which the whole roll is held firmly together.
  6. Slip long stems of rosemary under each tie.
  7. Fit the sliced onions across the base of a large casserole or possibly roasting pot and season.
  8. Put the remaining rosemary on top.
  9. Place the prepared joint on top of this and douse with extra virgin olive oil.
  10. Roast covered at 220C/425F/Gras Mark 7 for about 30 min or possibly till lightly browned. Cut the bulb of garlic in half sideways and add in it to the pot along h the wine and a glass of water.
  11. Cover pan turn the oven down to 160C/325F/Gas Mark 3 and gently braise about 2 hrs.
  12. Add in the beans for the hour of cooking time. When ready to serve cut the meat six thick slices each with string and rosemary attached.
  13. Spoon the beans and a slice of onion onto deep plates and with a round of olive and rosemary lamb.
  14. Eat with good bread.
  15. This is a onepot meal. I serve it with oiled baby turnips and their tops ading the leaves to the pan of roots for a few seconds only. Youll need some string to tie up the lamb. If youre not keen on butter beans use canned flageolet beans instead.
  16. Serves 6