Lamb Shoulder with White Bean Ragout

By The Canadian Living Test Kitchen

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Lamb Shoulder with White Bean Ragout
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	544544 cal
pro	42 g42g pro
total fat	27 g27g total fat
sat. fat	7 g7g sat. fat
carb	35 g35g carb
fibre	9 g9g fibre
chol	102 mg102mg chol
sodium	676 mg676mg sodium
% RDI:	-
calcium	1414 calcium
iron	5858 iron
vit A	1616 vit A
vit C	2020 vit C
folate	6565 folate

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 chopped fresh Italian parsley 1/4 1/4cup cupchopped fresh Italian parsley
2 tbsp chopped fresh thyme 2 2tbsp tbspchopped fresh thyme
4 tsp chopped fresh rosemary 4 4tsp tspchopped fresh rosemary
1 clove garlic , chopped1 1clove garliccloves of garlic, chopped
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper or pepper
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1/2 cup lamb stock 1/2 1/2cup cuplamb stock or beef stock
1 tsp cornstarch 1 1tsp tspcornstarch
1/4 1/4cup cupfresh basil leaffresh basil leaves, cut in thin strips
White Bean Ragout:
1 tbsp olive oil 1 1tbsp tbspolive oil
1/4 cup diced carrot 1/4 1/4cup cupdiced carrot
1/4 cup diced celery 1/4 1/4cup cupdiced celery
1/4 cup diced onion 1/4 1/4cup cupdiced onion
4 cups cooked white navy (pea) beans 4 4cups cupscooked white navy (pea) beans
1 cup lamb stock 1 1cup cuplamb stock or beef stock
1/2 tsp salt 1/2 1/2tsp tspsalt
20 cherry tomatoes , halved20 20cherry tomatocherry tomatoes, halved
1 tbsp chopped fresh Italian parsley 1 1tbsp tbspchopped fresh Italian parsley
1 tbsp chopped fresh thyme 1 1tbsp tbspchopped 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