Ingredients
1.25kg/2½lb lean boned lamb shoulder joint
1 tbsp oil
1 clove garlic, crushed
1 leek, sliced
1 x 400g can chopped tomatoes
150ml/¼ pint red wine
2 sprigs fresh rosemary
6 sun-dried tomatoes, roughly chopped
1 x 400g can borlotti beans, drained
1 x 400g can flageolet beans, drained
Method
1. Preheat the oven to 180C/350F/Gas 5.
2. In a large ovenproof casserole dish heat the oil and brown the joint on all sides.
3. Add the remaining ingredients except the borlotti and flageolet beans.
4. Cover and place in the oven for approximately 1¾ hours.
5. During the last 30 minutes of cooking time, add the borlotti and flageolet beans, stir well and return to the oven for the remaining cooking time.
6. Slice thickly and serve with mashed potato and seasonal vegetables.
