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Editing Recipe: Braised Shoulder Of Lamb With Two Bean Mash Prunes And Warm Provencal Salad

<< back to Braised Shoulder Of Lamb With Two Bean Mash Prunes and Warm Provencal Salad

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Cooking Steps:

Step 1	Aga equipment:wire shelf on third set of runners in roasting oventhen small roasting tin on third set of runners in roasting oven
Step 2	Soak the beans for about 8 hours.
Step 3	Rinse both types of bean then place them together in a pan of fresh water and bring quickly to the boil.
Step 4	Cook on the simmering plate maintaining a boil for 10 minutes then transfer the covered pan to the floor of the simmering ovenand cook the beans overnight or for 8 hours.
Step 5	Drain the beans and reserve 200g for the stuffing.
Step 6	Place the remainder in the bottom of a suitable ovento hob casserole with the roughly chopped vegetables 2 sprigs of the rosemary and 2 cloves of garlic making a bed for braising the lamb.
Step 7	Mix together all the ingredients for the stuffing mashing the beans lightly as you go.
Step 8	Fill the blade bone cavity then truss the opening with string to enclose the stuffing or hold it closed with skewers or cocktail sticks.
Step 9	Add any extra stuffing to the mixture in the bottom of the casserole.
Step 10	Place the lamb on the beans then make small slits all over the top of the joint with a sharp knife and fill them with slivers of the remaining garlic and tiny sprigs of rosemary.
Step 11	Pour the stock into the pan around the joint.
Step 12	Open roast the lamb for 30 minutes on the wire shelf in the roasting oventhen cover and transfer the casserole to the floor of the simmering ovenfor 2 1/2 to 3 hours until the meat is tender and cooked through.
Step 13	Take the meat from the casserole place it in the roasting tin and crisp the fat in the roasting ovenfor 30 minutes.
Step 14	Leave it to stand for 15 to 20 minutes before carving.
Step 15	Drain as much of the juice from the beans as possible then puree the beans and vegetables to a mash.
Step 16	For the salad cook the onion and aubergine in the oil in a covered pan for 10 minutes on the floor of the roasting oven.
Step 17	Add tlne remaining vegetables and bring to the boil on the simmering plate and season well.
Step 18	Cover the pan and leave on the back of the aga until required.
Step 19	Carve the lamb in thick slices.
Step 20	Arrange the meat on a bed of the bean mash and spoon the salad vegetables round.
Step 21	Spoon any juices left in the roasting tin over the lamb with the vegetable juices.
Step 22	Lamb and flageolet beans are such a classic combination that I was desperate to do something with them and yet be different. The result of my experimentation is a filling contemporary dish based on traditional ingredients.
Step 23	Serves 6
Step 24