Georgia’s peppered and braised shoulder of lamb with flageolet beans
- October 2018
- Serves 8
- Hands-on time 1 hour, simmering time up to 2 hours 20 min, oven time 1 hour, plus overnight soaking
”I first cooked this 24 years ago to celebrate my daughter Georgia’s first birthday. Since then it has been served over the years with many variations.
With this month’s darker colder evenings, the spicy warmth of the pepper keeps chills away. The irony is that Georgia can’t bear a stew, even one with her name” – Henry Harris
- 45.7g (21.5g saturated)
- 57.1g (16.8g sugars)
Ask your butcher to dice the lamb for you – 850g-1kg meat, plus the bones.
Depending on their age, beans can take anything from 1 to 2 hours to soften. Keep checking so they don’t overcook.
You need to start this recipe a day before as the beans need to soak overnight in plenty of water before cooking.
Cool, cover and chill the braised lamb for up to 2 days or freeze in an airtight container for up to 3 months. Defrost overnight in the fridge, then warm through in a hot oven to serve.
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