Lamb and Beans Recipes

Ingredients :

1 cup mixed beans

1 boned leg of lamb

2 onions

cooking oil

1 aubergine (eggplant)

250g tomatoes

2 tsp pea flour

salt

Seasoning

1 1/2 cup oatmeal

1 egg

knob of butter

chives and herbs

salt and pepper

1. Soak an interesting mixture of beans overnight in four times their volume of water.
2. Add more water if required, a spoonful of salt and cook for 2 hours or until tender.
3. Drain and set aside.
4. Make the seasoning by combining all ingredients, seasoning to taste.
5. Place in the cavity in the roast and roll up, securing with skewers.
6. Sprinkle lightly with salt and place on a trivet in a baking dish.
7. Pour a cup of water into the baking dish and stem roast slowly for two hours or until the meat is tender right through.
8. If the cooking seems slow place a sheet of foil over the roast and top up the water.
9. Remove the foil for the last 25 minutes of cooking.
10. Place sliced onions in a stew pan with a little oil and cook until soft, add sliced aubergine and tomatoes.
11. Cook, stirring frequently then add a cup of water.
12. Thicken slightly with two tsp of pea flour then pour in the beans.
13. Heat thoroughly and season to taste.
14. Slice the lamb onto a serving dish and pour over the bean sauce.
15. This dish does not require a potato accompaniment but be generous with leafy greens.

Oven 325F

Serves 4 - 6

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