Braised lamb with flageolet mash

Merrilees Parker shares a recipe for an ideal autumn dish of tender lamb neck fillet cooked with a herby flageolet mash
By Merrilees Parker
Braised lamb with flageolet mash
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


For the lamb

  • 2 tbsp olive oil
  • 4 lamb fillets, (neck) trimmed
  • 600 ml chicken stock
  • 300 ml red wine
  • 300 ml port
  • 2 whole star anise

For the flageolet mash

  • 2 tbsp light olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp thyme, finely chopped
  • 1 tsp rosemary, finely chopped
  • 800 g tinned flageolet beans, drained and rinsed
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp extra virgin olive oil

To serve

  • purple sprouting broccoli


1. Heat the oven to 180C/Gas 4.

2. For the lamb: heat the light olive oil in an ovenproof frying pan with a tight fitting lid.

3. Season the neck fillets with plenty of ground black pepper, then place into the pan and fry until golden brown on all sides.

4. Add half of the stock, the red wine, the port and star anise, then bring to a gentle simmer. Cover with the lid, then place the pan in the oven to cook for 1-2 hours, or until the meat begins to fall off the bone.

5. Remove the fillets from the pan and pour the stock into a jug or bowl. Allow the stock to cool completely then strain off all the fat that has settled on the top.

6. Pour the reserved stock into a small heavy-based saucepan along with the two-thirds of the remaining fresh chicken stock. Bring to a gentle simmer and cook for 15-20 minutes, or until the liquid has reduced by three-quarters, and is thick and syrupy.

7. Place the lamb into an oven-proof dish, pour over the remaining stock, cover and place into the oven for 10-15 minutes, or until just heated through.

8. For the mash: heat the olive oil in a saucepan, then add the garlic, thyme and rosemary and cook for 1-2 minutes. Tip in the drained beans and heat through for 2-3 minutes.

9. Season with salt and pepper, then stir in the extra virgin olive oil and the parsley. Remove from the heat and beat with a wooden spoon to a rough mash. (You may need to add a splash of water if it is too dry.)

10. To serve, divide the mash between four warmed serving plates, place a lamb fillet on top, spoon over some sauce and serve with some buttered calabrese.

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