Ingredients for the beans
• 1 sweet white onion, finely chopped
• 2 garlic cloves, sliced
• 2 tbsp olive oil
• 2 bay leaves
• 500 g cooked ganxet (or cannelli beans), drained
• 1 glass of white wine, or stock
• 1 glass stock or water
• 1 tbsp sherry vinegar
• Sea salt and freshly milled black pepper
Method
1. Sauté the onion and garlic with the bay leaves in olive oil until golden
2. Add the beans, wine and stock and gently simmer for 15-20 minutes
3. Add the sherry vinegar to the beans,
check for seasoning
4. Serve warm
Ingredients for the lamb
• 1.5 kg shoulder of lamb
• 4-5 sprigs fresh rosemary
• 1 tbsp black olive infused salt
Method
1. Preheat the oven to 100ºC
2. Combine the olive salt and oil well into the lamb and sear in a hot pan until the skin is golden
3. Arrange the rosemary sprigs over a baking tray, place the lamb on top and bake for 1.5 to 2 hours until the flesh is tender and falling from the bone
4. Serve in slices on top of the white beans confit, adding a layer of pimientos piquillos in between if desired to give a jolt of colour
Latest Comments