Lamb and Bean Braise

Apart from some initial rough chopping, this is an almost hands-free exercise – low effort, high yield. You do need to soak the beans and steep the lamb, but if you do them before you leave for work in the morning, you’ll be ready for the off when you get back in the evening. I suppose you could always use tinned beans, but I can’t honestly say that turning on the tap, and later the hob, are either of them fearsome strains.