Fragrant Lamb and Beans
Fragrant Lamb and Beans



  • 4 tbsp chopped fresh herbs (thyme, rosemary and oregano)
  • 1 tsp sea salt flakes
  • 500g mini lamb roast
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 185ml red wine
  • 400g tin of flageolet beans, drains
  • 400g tin of cherry tomatoes
  • Bunch of chopped parsley
  • Mash, to serve
  • Preheat the oven to 180C. Roll the lamb joint in the fresh herbs and plenty of sea salt and black pepper. Place the oil in a pan, and brown the lamb all over. Transfer to a baking tray and roast for 15 mins.
  • Meanwhile, cook the onion in the pan for 2 mins. Add the garlic, cook for a minute more then pour in the wine and reduce by half. Tip in the beans, tomatoes and half the parsley, and cook for 3 mins to thicken. Remove the lamb from the oven and leave to rest for 10 mins. Slice and serve with the beans and mash, garnished with the remaining parsley.
40 mins
2 serving

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