Lamb with flageolet beans

I made this last night, it’s a Delia recipe and is absolutely delicious, and although it takes a long time to cook it’s well worth the effort. It’s best to use lamb neck fillets, chop into cubes and fry until brown. Remove from the pan and add 2 chopped onions and garlic and fry till golden. Add a little flour and let it cook through for a few minutes. Then add a pint of chicken stock bring to the boil and add the lamb back in. Add some fresh thyme leaves and some thyme sticks and a couple of bay leaves, season and then cook in the oven at 140 for an hour and a half. Pour boiling water over cherry tomatoes and then de-skin and add to the dish and cook for a future hour.  I served it with new potatoes, broccoli and green beans. As a starter we had mussels in white wine sauce. A very nice meal indeed! 🙂


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