Lamb Shoulder With White Bean Ragout

https://www.canadianliving.com/food/recipe/lamb-shoulder-with-white-bean-ragout

6 servings

INGREDIENTS

• 1 boneless lamb shoulder roast (about 2-1/2 lb/1.25 kg)

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh thyme

• 4 teaspoons chopped fresh rosemary

• 1 clove garlic chopped

• 1 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/4 teaspoon pepper

• 1/4 cup extra-virgin olive oil

• 1/2 cup lamb stock

• 1/2 cup beef stock

• 1 teaspoon cornstarch

• 1/4 cup fresh basil leaf cut in thin strips

White Bean Ragout:

• 1 tablespoon olive oil

• 1/4 cup diced carrots

• 1/4 cup diced celery

• 1/4 cup diced onion

• 4 cups cooked white navy (pea) beans

• 1 cup lamb stock

• 1 cup beef stock

• 1/2 teaspoon salt

• 20 cherry tomatoes halved

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon chopped fresh thyme

METHOD

Place lamb as flat as possible on work surface; cut almost but not all the way through thick parts to open like book and make even thickness. Trim off any sinew or fat; set aside.

In food processor, finely chop together parsley, thyme, rosemary, garlic, salt and pepper. Add all but 1 tbsp (15 mL) of the oil; blend until smooth, 1 to 2 minutes. Spread over cut surface of meat; roll up and tie with kitchen string.

In Dutch oven, heat remaining oil over medium-high heat; brown lamb all over, about 10 minutes. Cover and roast in 300°F (150°C) oven for 2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before carving into 1/2-inch (1 cm) thick slices.

Meanwhile, spoon off fat from pan juices. Add stock and bring to boil over high heat; boil until reduced by half, about 10 minutes. Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce and cook for 30 seconds. Stir in basil.

White Bean Ragout: Meanwhile, in saucepan, heat oil over medium heat; cook carrot, celery and onion, stirring occasionally, for 5 minutes. Stir in beans, stock and salt ; cook until reduced and beans are coated, about 15 minutes. Add tomatoes and heat through; stir in parsley and thyme.

Divide bean mixture among warmed plates; top each with lamb slices. Pour sauce over top.