Name: French Lamb & Flageolet Beans
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 35 min
Yield: Serves 4
Cuisine: French
Ingredients: 500 ml/17 fl oz/2 cups full-bodied dry red wine; 2 tbsp garlic-infused olive oil; salt and freshly ground black pepper; 2 shallots, finely chopped; 800 g/1 lb 12 oz tinned flageolet beans, drained and rinsed; 4 rosemary sprigs; 2 large garlic cloves, peeled; 250 ml/9 fl oz/1 cup Vegetable Stock or ready-made stock, plus extra if needed; sautéed potatoes, to serve; 2 bay leaves; 900 g/2 lb boneless lamb shoulder, rolled and tied

Preparation info

Serves
4

Difficulty
Medium
Ready in
9 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

2 large garlic cloves, peeled
900 g/2 lb boneless lamb shoulder, rolled and tied

Method

Put the garlic on a chopping board, lightly sprinkle with salt and use the tip of a knife to crush into a paste. Using a small, sharp knife, make thin, deep slits all over the lamb, then use your fingers to push the garlic paste into the slits. Push one of the rosemary sprigs and any remaining garlic paste into the centre of the rolled lamb.

Heat the oil in a large frying pan over a hig

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of