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Lamb Shoulder with White Bean Ragout

By The Canadian Living Test Kitchen

Tested till perfect

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Lamb Shoulder with White Bean Ragout

Lamb Shoulder with White Bean Ragout
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 544
pro 42 g
total fat 27 g
sat. fat 7 g
carb 35 g
fibre 9 g
chol 102 mg
sodium 676 mg
% RDI: -
calcium 14
iron 58
vit A 16
vit C 20
folate 65

Rob Feenie, chef of the renowned Lumiere Restaurant in Vancouver, author of Rob Feenie Cooks at Lumiere (Douglas & Mc-Intyre, 2001) and star of “New Classics with Chef Rob Feenie” on Food Network Canada, serves a tasty rolled lamb shoulder and beans. For home cooks, we have simplified the recipe while preserving all the vibrant flavours of Feenie's original.

Ingredients

  • 1 boneless lamb shoulder roast, (about 2-1/2 lb/1.25 kg)
  • 1/4 cup chopped fresh Italian parsley
  • 2 tbsp chopped fresh thyme
  • 4 tsp chopped fresh rosemary
  • 1 clove garlic, chopped
  • 1-1/2 tsp salt
  • 1/4 tsp white pepper or pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lamb stock or beef stock
  • 1 tsp cornstarch
  • 1/4 cup fresh basil leaves, cut in thin strips
  • White Bean Ragout:
  • 1 tbsp olive oil
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 4 cups cooked white navy (pea) beans
  • 1 cup lamb stock or beef stock
  • 1/2 tsp salt
  • 20 cherry tomatoes, halved
  • 1 tbsp chopped fresh Italian parsley
  • 1 tbsp chopped fresh thyme

Preparation

Place lamb as flat as possible on work surface; cut almost but not all the way through thick parts to open like book and make even thickness. Trim off any sinew or fat; set aside.

In food processor, finely chop together parsley, thyme, rosemary, garlic, salt and pepper. Add all but 1 tbsp (15 mL) of the oil; blend until smooth, 1 to 2 minutes. Spread over cut surface of meat; roll up and tie with kitchen string.

In Dutch oven, heat remaining oil over medium-high heat; brown lamb all over, about 10 minutes. Cover and roast in 300°F (150°C) oven for 2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving into 1/2-inch (1 cm) thick slices.

Meanwhile, spoon off fat from pan juices. Add stock and bring to boil over high heat; boil until reduced by half, about 10 minutes. Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce and cook for 30 seconds. Stir in basil.

White Bean Ragout:
Meanwhile, in saucepan, heat oil over medium heat; cook carrot, celery and onion, stirring occasionally, for 5 minutes. Stir in beans, stock and salt ; cook until reduced and beans are coated, about 15 minutes. Add tomatoes and heat through; stir in parsley and thyme.

Divide bean mixture among warmed plates; top each with lamb slices. Pour sauce over top.

Source : Canadian Living Magazine: April 2002

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