Slow-Braised Lamb Breast with Flageolet Beans and Mint Sauce

Name: Slow-Braised Lamb Breast with Flageolet Beans and Mint Sauce
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 8
Ingredients: 2 boneless lamb breasts; 2 cans flageolet beans, drained but not rinsed; 3 carrots, cut into small chunks; 1 onion, finely chopped; 6 cloves garlic cloves, finely chopped; 1 small bunch fresh rosemary, leaves chopped and stalks reserved; 1 lemon zest; 1 tbsp sunflower oil; 125 ml dry white wine; 300 ml lamb or chicken stock; 1 large bunch fresh mint leaves, finely chopped; 1 small bunch fresh parsley, finely chopped; 3 tbsp capers, drained and finely chopped; 2 anchovy fillets, finely chopped; 1 tbsp Dijon mustard; 2 tbsp red wine vinegar; 100 ml olive oil

Tender, slow-cooked lamb breast rolled with aromatics and served alongside creamy flageolet beans and a zesty herb sauce. This one-pot meal is the ultimate comfort food for a cozy weekend dinner.

Servings8 Portions

Prep Time30 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

boneless lamb breasts
2
flageolet beans, drained but not rinsed
2 cans
carrots, cut into small chunks
3
onion, finely chopped
1
garlic cloves, finely chopped
6 cloves
fresh rosemary, leaves chopped and stalks reserved
1 small bunch
lemon zest
1
sunflower oil
1 tbsp
dry white wine
125 ml
lamb or chicken stock
300 ml
fresh mint leaves, finely chopped
1 large bunch
fresh parsley, finely chopped
1 small bunch
capers, drained and finely chopped
3 tbsp
anchovy fillets, finely chopped
2
Dijon mustard
1 tbsp
red wine vinegar
2 tbsp
olive oil
100 ml

Step-by-Step Instructions

Prepare the lamb: Lay the lamb breasts on a chopping board, flesh-side up. Season generously with salt and pepper. Scatter the finely chopped garlic, chopped rosemary needles, and lemon zest over the meat. Roll each breast up tightly lengthways and secure firmly with kitchen string.

Sear and start the braise: Preheat your oven to 170°C (150°C fan/gas 3). Heat the sunflower oil in a large flameproof casserole dish over medium-high heat. Brown the rolled lamb for 10-15 minutes until deeply golden all over. Transfer the lamb to a plate.

Sauté vegetables: Tip the carrots, onions, and reserved rosemary stalks into the same pan. Cook for 10 minutes until the vegetables just start to take on some color. Pour in the white wine (if using) and stock, then bring to a simmer.

Slow cook: Nestle the lamb back into the vegetable mixture. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours, turning the lamb once or twice during cooking, until the meat is meltingly tender.