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Stewed leg of lamb with beans olives and bread crust.


Half leg of lamb, boned

50ml olive oil

5 sprigs rosemary

1 onion, chopped

6 cloves of garlic, crushed

400g borlotti beans

4 large tomatoes, deseeded and chopped

8 anchovies

4 sprigs of thyme

300ml water

20 black olives, stoned

For the crust:

50g dried bread}

8 anchovies}     dried out in the oven overnight on a low temp and blitzed

10 black olives, stoned}

1 lemon, zest of}

25ml mustard

20g of parsley, chopped

salt and pepper

Stewed leg of lamb with beans olives and bread crust.
Difficulty: medium
Serves: 4


1 – Drizzle the olive oil into a large deep fry pan. Add the rosemary and the lamb skin side down and brown until a deep golden colour. Place the lamb on a plate and put it to one side.

2 – In the same pan, fry the onions and garlic for 2 minutes, then add the beans and tomatoes. Finish the sauce off by adding 2 sprigs of rosemary, thyme, anchovies and water.

3 – Brush the top of the lamb with the mustard. Place on top of the bean sauce, sprinkle over the crust and place the lid on the pan. Then cook for 10 minutes. Add the remaining olives and anchovies and cook for a further 15 minutes, season.

4 – Slice the meat into 8 slices and sprinkle the beans with parsley. Drizzle with olive oil and then serve.