- 1 x 1.25kg/2¾lb lean, boned, and rolled lamb shoulder joint, tied
- 15ml/1tbsp sunflower oil
- 1 garlic clove, peeled and crushed
- 1 large leek or fennel bulb, sliced
- 1 x 400g can chopped tomatoes
- 150ml/¼pint red wine
- 2 sprigs fresh rosemary
- 6 sun-dried tomatoes in oil, drained and chopped
- 1 x 400g can cannellini or borlotti beans, drained
- 1 x 400g can flageolet beans, drained.
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
- Heat the oil in a large pan or casserole dish and brown the meat on all sides. Transfer to a large casserole dish.
- Add the garlic, leek or fennel, chopped tomatoes, red wine, rosemary sprigs and sun-dried tomatoes.
- Cover and cook to the preferred calculated cooking time, basting occasionally.
- 10-15 minutes before the end of the cooking time, stir in the beans.
- Serve the lamb with bean mixture, potato and carrot mash and seasonal vegetables.