Lamb is not expensive anymore and almost every butcher sells it. My preference is for leg of lamb from an Islamic butcher that can be found in the larger cities. You can prepare this dish with white beans in the oven, but just as easily in a frying pan that comes in all shapes and sizes. They are ideal for simmering and / or cooking meat on a very low heat. The dish is originally French but has been adapted a bit so that everyone can prepare it.
Leg of lamb for 6 to 8 people
Ingredients
- 250 gr dried white beans
- Cut 4 medium onions into pieces
- 6 cloves of garlic (peeled)
- 1 large carrot, cleaned
- 1 leg of lamb of 1 kilogram (have the butcher deboned and cut into pieces)
- 4 dl white wine (preferably cheap chardonnay for its slightly sweet taste)
- 5 dl of the cooking water from the white beans that have already been prepared
- 3 branches of rosemary
- 1 small can of tomato paste (not necessarily necessary)
- 3 tablespoons of chopped parsley
- Sea salt and pepper to taste
White beans
Put the beans in the day before soak in cold water. After soaking for 24 hours, pre-cook for 20 minutes against a boil. Let them drain even if the beans go into the casserole later with the other ingredients. Keep at least half a liter of cooking liquid. White beans from a jar may also be less flavorful.
To merge
Finely chop the onions, garlic and carrot and fry them in the Dutch oven with a tablespoon of olive oil until the onion looks translucent. Add the beans and put the pieces of lamb on top. Pour in the wine and the remaining cooking water with the rosemary branches on top of the meat. When the beans come out of a jar, add them with the liquid and 7.5 dl wine. Bring to a boil and then set the pan on very low heat. Generously sprinkle sea salt and pepper over the dish. From time to time, stir the pan with a spatula so that nothing sticks. Allow to cook on a very low heat for no more than 7 minutes. The moisture will then have thickened sufficiently and the meat will just not fall apart. Add water if necessary if the mixture threatens to become too dry. Add the tomato paste during the last ten minutes of the cooking time. The tomato paste is not really necessary, but it depends on the personal taste. Therefore, taste before adding it.
Remove the rosemary branches from the pan. Before serving, stir everything together and pour the mixture into one preheated dish. Taste if the taste is in balance, otherwise add extra sea salt. Sprinkle the finely chopped parsley over it. Serve with dry cooked white rice and green beans.
White rice
Cook a kilogram of pressure-cooking rice according to the directions on the package. Leave well to drain and then serve.
Green beans with small pieces of red pepper
Ingredients
- 1 kg green beans
- 1 small red pepper
- 1 small outing
- 2 tablespoons of sugar
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- Nutmeg (ground)
- Sea salt and pepper to taste
Cut off the ends of green beans and wash them clean under cold running water. Cut the bell pepper into small pieces after washing. Put the vegetables in a saucepan of water and make all of that completely under. Sprinkle with salt and pepper to taste. Add a small peeled onion and let the vegetables cook for no more than ten minutes. Drain the liquid, remove the onion and transfer the vegetables to a preheated dish. Add the sugar, olive oil and lemon juice and a good pinch of ground nutmeg. Shake the pan well before serving.
Enjoy your meal