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Slow-Cooked Lamb With White Beans



4 tablespoons olive oil, plus a little extra to finish

6 cloves of garlic, chopped

1 teaspoon fresh thyme leaves

1.5kg shoulder of lamb, boned and rolled

2 carrots, roughly chopped

1 large onion, chopped

1 leek, chopped

1 heaped tablespoon tomato purée

125ml red wine

1 litre good chicken stock

salsa verde mayonnaise

600g cooked white beans


Looking for a show-stopping dinner party dish? Watch Head Tutor Steve Brown as he makes slow-cooked shoulder of lamb with white beans.

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