Lamb and mushrooms make a great combination so it is a surprise they are not used together more often. This recipe for braised lamb, mushrooms and beans is a great example of how well they work together.
A shoulder of lamb always benefits from a reasonably long-slow cooking and what better way than as a braise. This shoulder is first roasted and then gently braised in stock and mushrooms, making the lamb extremely tender and with a great flavour.
A shoulder of lamb always benefits from a reasonably long-slow cooking and what better way than as a braise. This shoulder is first roasted and then gently braised in stock and mushrooms, making the lamb extremely tender and with a great flavour.
Prep Time: 30 minutes
Cook Time: 2 hours, 40 minutes
Total Time: 3 hours, 10 minutes
Ingredients:
- 1 good quality shoulder of Lamb
- 3 onions, finely sliced
- 2 sprigs of fresh Rosemary, finely chopped
- 2 tbsp of vegetable oil for frying meat
- 1 pinch of sugar
- salt and pepper
- 150g / 5oz of button mushrooms sliced thickly
- 2 cloves of garlic, sliced
- 1 tbsp plain / all purpose flour
- Zest and juice of 1 lemon
- ½ bottle of white wine
- 1 bay leaf
- 300ml/ 1.25 cups lamb stock
- 1 regular tin Borlotti, or haricot beans, strained
Preparation:
Pre heat oven to 220°C / 425°F/Gas 7
An 80g (approx 3 oz) serving of raw mushrooms has just 0.4g fat and counts as one of the UK Government's recommended '5-a-day' quota; they are a great source of B- vitamins and minerals; naturally contain folate or 'folic acid' and are a rich source of pantothenic acid (vitamin B5)
This recipe is based on one from More to Mushrooms , the British bureau responsible for the promotion of British mushrooms.
- Heat the oil in a large, roomy frying pan. Add the lamb and sear to a deep, nutty-brown colour on all sides.
- Remove from the frying pan and place on a chopping board. Season well with salt and pepper and sugar, then sprinkle with the finely chopped rosemary.
- Place the lamb into a roasting tray and cook in the preheated oven (at 220°C) for 15 minutes. After 15 minutes reduce the oven temperature to 170°C / 350°C / Gas 4.
- In the frying pan cooked the sliced onions until soft but not browned. Add the mushrooms and garlic to the pan, sprinkle with the flour and stir thoroughly. Cook for 3 mins. Add the lemon zest, lemon juice, wine and bay leaf. Bring to the boil and cook until reduced by half.
- Once reduced add the stock and reduce by one-third, this will take approx 20 minutes.
- By now the lamb will have been cooking for 45 minutes, remove from the oven and add the reduced stock and mushrooms, then return the roasting tray, lamb and stock to the oven and braise for a further 45 minutes.
- Remove the tin from the oven and place on the hob. Remove the lamb, place onto a plate and cover with tin foil.
- Heat the mushroom juices to a simmer, add the tin of Borlotti or haricot beans and stir. Leave the lamb to simmer for ten minutes, stirring from time to time.
- To serve: slice the lamb thinly and pour over the mushroom and bean sauce.
An 80g (approx 3 oz) serving of raw mushrooms has just 0.4g fat and counts as one of the UK Government's recommended '5-a-day' quota; they are a great source of B- vitamins and minerals; naturally contain folate or 'folic acid' and are a rich source of pantothenic acid (vitamin B5)
This recipe is based on one from More to Mushrooms , the British bureau responsible for the promotion of British mushrooms.
