Lamb Shoulder with White Bean Ragout
Lamb Shoulder with White Bean Ragout
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
- Portion size: 6
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 1boneless lamb shoulder roastboneless lamb shoulder roasts, (about 2-1/2 lb/1.25 kg)
- 1/4 cup 1/4cupchopped fresh Italian parsley
- 2 tbsp 2tbspchopped fresh thyme
- 4 tsp 4tspchopped fresh rosemary
- 1 1clove garliccloves of garlic, chopped
- 1-1/2 tsp 1-1/2tspsalt
- 1/4 tsp 1/4tspwhite pepper or pepper
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/2 cup 1/2cuplamb stock or beef stock
- 1 tsp 1tspcornstarch
- 1/4 cup 1/4cupfresh basil leaffresh basil leaves, cut in thin strips White Bean Ragout:
- 1 tbsp 1tbspolive oil
- 1/4 cup 1/4cupdiced carrot
- 1/4 cup 1/4cupdiced celery
- 1/4 cup 1/4cupdiced onion
- 4 cups 4cupscooked white navy (pea) beans
- 1 cup 1cuplamb stock or beef stock
- 1/2 tsp 1/2tspsalt
- 20 20cherry tomatocherry tomatoes, halved
- 1 tbsp 1tbspchopped fresh Italian parsley
- 1 tbsp 1tbspchopped 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
