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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