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Lamb with herbed beans
Lamb with herbed beans
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Mini roasts are ideal for busy family dinners.
Ingredients:
  • 4 tsp chopped fresh herbs (such as thyme, rosemary and oregano)
  • 2.40 gm sea salt
  • 1 (about 500g) mini lamb roast
  • 18.20 gm olive oil
  • 1 onion, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 185ml (3/4 cup) dry white wine
  • 415g can flageolet beans, drained, rinsed
  • 415g can cherry tomatoes
  • 2 tsp balsamic vinegar
  • 62.50 ml chopped flat-leaf parsley
  • Mashed potato, to serve
Instructions:
  • Heat the oven to 180°C.
  • Spread a bed of fresh herbs, sea salt, and a hint of freshly ground black pepper on a plate. Gently coat the lamb with the aromatic herb mixture.
  • Heat oil in a pan over medium heat. Sear the lamb until browned. Then, transfer to a baking tray and roast in the oven for 15 minutes.
  • Sauté the onion in the pan for 1-2 minutes. Next, stir in the garlic and cook for 1 minute. Pour in the wine and simmer until reduced by half.
  • Combine the beans, tomatoes, vinegar, and half of the parsley, simmer for 2-3 minutes until the sauce thickens slightly.
  • Take the lamb out of the oven and allow it to rest for 10 minutes. Slice it and plate it with beans and mashed potatoes. Finish by sprinkling the remaining parsley on top for garnish.

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