MEAT market

Slow-cooked lamb with white bean purée

PREP + COOK TIME 4 HOURS SERVES 4

1.5kg lamb shoulder
1 tbsp extra virgin olive oil
2 medium onions, cut into thin wedges
4 anchovy fillets
1 whole garlic bulb
3 sprigs fresh rosemary
2 tbsp lemon juice
1 cup (250ml) chicken stock
1 cup (250ml) water
400g heirloom baby carrots, trimmed, scrubbed
2 tbsp flour

WHITE BEAN PURÉE

2 x 400g cans cannellini beans, drained, rinsed
2 tbsp tahini paste
¼ cup (60ml) lemon juice
1 garlic clove, quartered

1 Preheat oven to 180°C. Rub the lamb all over with salt and freshly ground pepper.

2 Heat the oil in a large flameproof baking dish over high heat. Cook lamb until browned all over. Turn off heat. Remove lamb from baking dish.

Place onion and anchovies over the base of baking dish. Remove the papery skin from the garlic bulb and cut in half crossways. Place lamb and rosemary on top of onion mixture; place garlic around lamb.