Crispy lamb with lemony flageolet beans and roast tomatoes
- May 2017
- Serves 4 with lamb leftovers
- Hands-on time 30 min, oven time 4½-5½ hours, plus soaking
Naomi Devlin’s slow-cooked lamb crisped in a pan and scattered over soft, lemony beans is the sort of thing people fight over. There’ll be lamb left over so freeze it for next time.
- Dairy-free recipes
- Gluten-free recipes
- 28.1g (9.6g saturated)
- 12.1g (6.8g sugars)
The beans can be soaked and boiled up to 48 hours in advance. Alternatively use 2 x 400g tins flageolet beans, drained and rinsed – skip steps 1 and 4, and add the garlic, bay leaves and a little cold water in step 5.
Flageolet beans are relatively easy to digest for a pulse, so this is a good entry-level dish if you’re expanding your soluble fibre repertoire. Start with a small portion.
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