Gigot d'Agneau aux Flageolets (Lamb with Flageolet Beans)
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Ingredients
- 800 g diced lamb shoulder
- 700 g flageolet beans
- 1 onion, finely diced
- 2 carrots, diced
- 3 garlic cloves
- 150 ml dry white wine
- 300 ml chicken stock
- 2 fresh rosemary
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 764 kcal
- Protein
- 47.6 g
- Carbohydrate
- 35 g
- of which sugars
- 6.1 g
- Fat
- 42.8 g
- of which saturates
- 17.7 g
- Fibre
- 12.4 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and brown the lamb in batches over a high heat, then set aside.
- 2
Add the onion and carrots to the pot and cook for 7 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Pour in the white wine and let it bubble for 2 minutes, then add the chicken stock and rosemary.
- 4
Return the lamb to the pot, cover and simmer gently for 55-60 minutes until tender.
- 5
Stir in the flageolet beans and simmer, uncovered, for a further 10 minutes.
- 6
Remove the rosemary stalks before serving.
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