Slow roasted lamb rack with red wine, garlic, rosemary and Haricot beans
Serves 6-8

Ingredients for the pudding

• 1.5kg rack of lamb or 1.5kg lamb shoulder
• 1 Large sprig of fresh thyme
• Salt and freshly ground pepper
• 1 Large sprig of fresh rosemary
• 1 Tablespoon olive oil
• 500ml Red wine
• 2 Onions, roughly chopped
• 400g tin chopped tomatoes
• 6 Garlic cloves, peeled and bruised
• 500g tinned butter beans, rinsed and drained

Method

1. Preheat the oven to 160°C/Fan 150°C.
2. Season the lamb with salt and black pepper.
3. Heat the oil in a heavy based, flameproof casserole dish that has a lid and will hold the lamb.
4. When the oil is hot, brown the rack all over, melting any remaining fat on the outside of the meat. This takes about 10 minutes.
5. Once the lamb is nicely coloured, remove and set aside.
6. Check to see how much melted fat you have as you need about 3 tablespoons for the next bit. If there is a lot more, pour some of it out. If there is not enough, add a little more olive oil.
7. Add the onions to the dish and cook, on a low heat, for 10 minutes until soft and transparent.
8. Then add the garlic, thyme and rosemary and cook for another couple of minutes before adding the red wine, tomatoes and some salt and black pepper.
9. Bring to simmering point and return the lamb to the dish.
10. Pop the dish, with the lid on, into the oven for 2 hours, giving it a shake and a baste from time to time.
11. Remove, add the beans and replace the lid. Return to the oven for 30 minutes until the beans have warmed through and the sauce thickened.
12. Season the sauce to taste, then serve the beans and rich sauce under a couple of chunks of meltingly soft lamb.

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