Lamb Shoulder with White Bean Ragout Lamb Shoulder with White Bean Ragout

Lamb Shoulder with White Bean Ragout Image by: Lamb Shoulder with White Bean Ragout Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2002


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


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 facts Per serving: about

  • Sodium 676 mg
  • Protein 42 g
  • Calories 544.0
  • Total fat 27 g
  • Cholesterol 102 mg
  • Saturated fat 7 g
  • Total carbohydrate 35 g


  • Iron 58.0
  • Folate 65.0
  • Calcium 14.0
  • Vitamin A 16.0
  • Vitamin C 20.0
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Lamb Shoulder with White Bean Ragout