Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 28
ОглавлениеHerbed Lamb on a Bed of Leeks and Cannellini Beans
This recipe is perfect for spring, with all the wonderful fresh lamb that is available at this time of year. The ingredients are so simple, yet produce a classic combination of texture and flavour – the rich meat with the tender, tangy leeks and the creamy bite of the cannellini beans. This dish makes a meal in itself, but it’s also delicious served with lightly crushed Jersey Royal new potatoes, drizzled with olive oil and sprinkled with sea salt.
Serves 4
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350g/12oz leeks
5 cloves of garlic
A small bunch of flat-leaf parsley
Leaves from 2 sprigs of rosemary
3 tbsp olive oil
4 lamb chops or 8 lamb cutlets
2 x 400g tins of cannellini beans, drained and rinsed
1 tsp soft light brown sugar
150ml/5fl oz chicken or vegetable stock
Sea salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4.
Halve the leeks lengthways and slice into thin half-moons, then crush the garlic and finely chop the parsley. Place the leeks in a large roasting tin or ovenproof dish, add the crushed garlic and the rosemary leaves and pour over the olive oil. Season well with salt and pepper and mix together thoroughly. Level out the leeks so that they form an even layer and then place the lamb chops or cutlets on top, spacing them evenly apart.
Cover loosely with foil and cook in the oven for 20 minutes, then remove from the oven and discard the foil. Scatter the cannellini beans over the leeks and gently mix together. Stir the sugar into the stock and pour over the lamb, leeks and beans, then return to the oven for 20–25 minutes or until the lamb is cooked through and tender.
Scatter the chopped parsley over a chopping board, then transfer the lamb chops or cutlets to the board, gently rolling the outside rim of each chop in the parsley to coat it. Serve the lamb resting on a large pile of the leeks and cannellini beans with the juices from the tin drizzled over.
