Lamb

Slow cooked lamb neck with flageolot beans

Slow cooked lamb neck with flageolot beans, Lay The Table

This is a real winter warmer and very economical. Lamb neck is quite a tough and fatty (and cheap) piece of meat so it lends itself wonderfully to slow cooking.  Flageolot beans are regarded as the caviar of beans (but are only 99p a can!). In this recipe they become very buttery and break down to thicken the sauce. The sauce is gloriously rich so serve on some toasted sour dough bread to soak up the juices.

Serves 2

2 lamb neck fillets
Salt
Freshly ground black pepper
1 tbsp plain flour
1 tsp sunflower oil
3 garlic cloves, chopped
1 onion, chopped
300ml lamb stock
1 glass white wine
2 tsp dried thyme
3 bay leaves
1 can flageolot beans, drained
2 tbsp flat-leaf parsley, chopped

Slow cooked lamb neck with flageolot beans, Lay The Table

1. Cut the lamb neck fillet into thick slices and dust with seasoned flour. Heat the oil in a large frying pan, and brown the lamb all over.

Slow cooked lamb neck with flageolot beans, Lay The Table

2. Transfer the lamb and the rest of the ingredients, except the parsley, into a slow cooker and cook on LOW for 3-4 hours, until the lamb is very tender.

3. Transfer to a large saucepan and put on the hob. Bring to the boil to reduce the sauce to a gloopy consistency, approx. 10 mins.

Slow cooked lamb neck with flageolot beans, Lay The Table

4. Serve on toasted sour dough bread and sprinkle with the chopped parsley.

Slow cooked lamb neck with flageolot beans, Lay The Table
Slow cooked lamb neck with flageolot beans, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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