Lamb and Leeks and Beans
Created by Behemoth, Tuesday, 02 May 2006
Description
Lamb in a creamy leek sauce with creamy twice cooked beans.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4
- 200g dried haricot beans
- neck chops (2 each would be generous)
- 4 large leeks split length wise, washed and chopped into 2 inch sections
- 3 garlic cloves, finely chopped
- tablespoon if plain flour
- 2 bay leaves
- tablespoon of chopped thyme
- 150ml double cream
- handfull of chopped parsley
- handful of chopped mint
- oil
Method/steps
- It\'s a Nigel Slater recipe so i suppose it\'s polite to credit it, from the Kitchen Diaries.
- Serves 4
- Soak beans in a large pan of water overnight.
- Next day - Drain and rinse the beans. Return them to the pan and add lots of water. Bring to boil and simmer for 40 mins.
- Pre heat the oven to 150c
- Meanwhile - Heat the oil on the hob in a flame proof casserole. Brown the lamb chops at a merry sizzle and remove to a plate.
- Reduce the temperature and add the chopped leaks allowing them to cook slowly and go silky smooth. Stir occasionally to prevent them colouring.
- Add the garlic, thyme and bay leaves. Sprinkle over the flour and stir it in allow to cook for a few mins.
- Return the chops and any juices from the plate. Drain and rinse the beans in boiling water add them to the pan.
- Add 1.5 pints of boiling water and give everything a good shake/stir to get it settled down. Ensure its boiling and then put the lid on and transfer to the oven for at least 2 hours.
- Shortly before serving remove from the oven and let it rest for 15 mins or so. Add the cream, parsley and mint and give it a good stir. It should still be hot but you can warm it through again if needed on the hob.
-
Reviews
|
