Mediterranean Style Pot Roast Lamb

This recipe uses a lamb shoulder pot roasted with mediterranean vegetables, borlotti and flagolet beans.

Cooking Times

Method

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
2. Heat the oil in a large pan or casserole dish and brown the meat on all sides. Transfer to a large casserole dish.
3. Add the garlic, leek or fennel, chopped tomatoes, red wine, rosemary sprigs and sun-dried tomatoes.
4. Cover and cook to the preferred calculated cooking time, basting occasionally.
5. 10-15 minutes before the end of the cooking time, stir in the beans.
6. Serve the lamb with bean mixture, potato and carrot mash and seasonal vegetables.