Tested till perfect Lamb Shoulder with White Bean Ragout
Lamb Shoulder with White Bean Ragout
Photography by Matthew Kimura

Lamb Shoulder with White Bean Ragout

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2002

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 544 pro 42g total fat 27g sat. fat 7g
carb 35g fibre 9g chol 102mg sodium 676mg

% RDI:

calcium 14 iron 58 vit A 16 vit C 20
folate 65
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