- Serves: 6
- Cook Time: 2 hours 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 head garlic
- 6 tbsp olive oil
- 1.25 kg lamb, off the bone (bones reserved)
- 1 onion, finely chopped
- 2 carrots, halved lengthwise then sliced across
- 1 small red chilli
- 1 tbsp balsamic vinegar
- 350 ml red wine
- 4 sprigs rosemary
- 1 bay leaf
- 2 x400 g canned chopped tomatoes
- 100 g Puy lentils
- 215 g tin of cannellini beans, drained
- 1 tin borlotti beans
- 1215 g tintinned butter beans, drained
- 1.25 litres lamb stock
- 1 tsp English mustard
- grated zest and juice of one lemons
- half a teaspoon sugar
- black pepper
1. Preheat the oven to 150ºC/Gas 2. Peel off any loose papery skin from the head of garlic.
2. Heat the olive oil in a large casserole dish. Add in the lamb, skin side down, and cook for 5 minutes. Turn over and cook for a further 5 minutes. Remove the lamb and set aside.
3. Add the onion, carrot and chilli to the casserole dish and cook gently for 10 minutes.
4. Add in the whole garlic head, balsamic vinegar, red wine, rosemary and bay leaf. Cook over a medium heat until the liquid has reduced by half.
5. Add in the drained tomatoes and cook until reduced again by half. Add in the lentils, cannellini, borlotti and butter beans. Stir and add in the stock, mustard and reserved lamb bones.
6. Bring to the boil. Return the lamb to the casserole. Add in lemon zest and juice, sugar and salt and freshly ground pepper.
7. Cover and bake for 2 hours.
8. Lift out the lamb and set aside. Remove the bones and discard them. On the stove top gently heat the casserole.
9. Slice the lamb into strips and return to the casserole. Stir well and serve.
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