Lamb Ragoût with Olives and Flageolet Beans

Lamb ragout with olives and flageolet beans_4

This weekend, I had the time to slow-roast a shoulder of lamb. After scoring a series of shallow cuts into the meat, I covered it with a merguez-style spice mixture that included cumin, coriander, fennel, cinnamon, cayenne pepper, paprika, garlic, rosemary, salt, peppercorns and olive oil. Following an initial period (30 minutes) in a hot oven, it spent another six hours cooking very slowly at a low temperature (120°C / 250°F). The smell whilst it was cooking was incredible.

It didn’t need carving, and the meat – tender, moist, succulent – simply fell from the bone as I attempted to remove it from the tray, which was full of cooking juices that were perfect for making a gravy or sauce. It also didn’t need much in the way of an accompaniment, and went perfectly with some small roast potatoes and a light Greek salad. You can find the full recipe here

Now, although I could dedicate a post entirely to this – fabulous – slow-roast shoulder of lamb, I also think it’s interesting to say something about what I did with the leftovers. I definitely wanted to do justice to the meat, but I was also looking to make something that was relatively simple. And I’m happy to say that this recipe did just that – making the most both of the lamb, and the store-cupboard ingredients (as well as a few fresh items) that make-up the bulk of the recipe. Although I’ve decided to call it a ‘ragoût’, I’m pretty sure that – strictly speaking – it isn’t one at all, given that ragoût is cooked more like a stew, simmering over a low heat for a long time. But I’m willing to argue that the original slow cooking process of the lamb itself does point this dish in that sort of direction. Perhaps ‘cheats ragoût’ would be an appropriate compromise?

Lamb ragout with olives and flageolet beans_1

Of course, it’s also possible to make this with fresh, uncooked lamb that’s been cut into large chunks (and I also think that it would be absolutely wonderful with rabbit). Before starting the ragout, just heat some olive oil in a large saucepan and add half the lamb – or other meat – frying until it’s evenly browned. Remove from the saucepan and put on a plate. Repeat with the other half. You can then follow the recipe as below, adding the meat back to the pan when instructed, and extending the cooking time to an hour, or until it’s really soft and tender.

Lamb Ragoût with Olives and Flageolet Beans

Ingredients

4 ½ oz dried flageolet beans, soaked overnight and cooked until tender (45-90 minutes)
If you don’t have time to soak and cook dried beans then use a can instead, but if possible choose a can with no added salt. This doesn’t mean that your final dish should have no salt, but it does mean that you can control the amount that’s added.
Enough left-over roast lamb for 2 people
Olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tbsp tomato pureé
1 14 oz can diced tomatoes (no salt added)
1 small glass red wine
300ml lamb or chicken stock
I had plenty of pan juices reserved from when I roasted the lamb and used those (skimmed of fat) along with a little water
A couple of thyme sprigs
2 bay leaves
Salt and pepper to season
A handful of black olives
A small handful of parsley and mint, roughly chopped

Serves 2

Herbs for the ragout

Method

Remove the cooked lamb from the bone. I like to ‘shred’ it into strips, which encourages it to melt into the ragoût when it’s cooking, but small chunks would be fine if that’s what you’d prefer.

You can then start making the ragoût by adding some olive oil to a large saucepan and frying the onions and garlic until softened and lightly golden. Add the tomato puree and fry for another two minutes. Add the lamb to the pan, pour over the wine and simmer rapidly for another couple of minutes. Pour in the canned tomatoes and stock, add the herbs, and season with salt and freshly ground black pepper. Part cover the pan and simmer gently for 30 minutes, letting the sauce reduce and thicken.

Add the olives and the cooked (or canned) flageolet beans and simmer uncovered for a further 5-10 minutes until the beans have heated through.

Sprinkle the parsley and mint over the ragout and serve with some pasta and a simple vegetable (I found that shredded and steamed kale went really well), or a crisp green salad.

Lamb ragout with olives and flageolet beans_6

Advertisements

About Georgina

Originally from the South of England, I've also had homes in Australia (Canberra) and the US (Los Angeles). I've been based in the UK city of Sheffield for a couple of years now. My blog is about adventures with food - markets, ingredients, books, recipes, places I've eaten and other related experiences. It focuses on stories from Sheffield, South Yorkshire and nearby Derbyshire, as well as places farther afield.
This entry was posted in Food, Meat, Recipes and tagged , , , . Bookmark the permalink.

6 Responses to Lamb Ragoût with Olives and Flageolet Beans

  1. I love this….two recipe ideas in one post, and both sound delish!
    I love that you have adventures with food so I’d like to invite you to hook up with our new foodie link and submit one of your gastronomic adventures.
    It’s called Our Growing Edge and the concept is to share foodie ideas, push our gastronomic boundaries and meet like minded eaters, I mean, thinkers!
    This post would be perfect, or perhaps you have something you’ve been dying to do but are a little scared to try…….that’s your growing edge.
    http://keepingupwiththeholsbys.com/2013/03/01/our-growing-edge-a-monthly-food-link-up/

    We need a Princess. 😉

    • Georgina says:

      Thanks – they were both pretty good!
      I’ve enjoyed taking a look at your Blog, and Our Growing Edge sounds like a really great concept.
      I’m definitely interested in being a part of it, so let me have a think about something suitable and I’ll get back to you (just need to draw up a short-list of suitable challenges!!).

  2. I wish I would have seen this recipe sooner. I made a slow roasted lamb the other day and was looking for ideas for the leftover and your recipe is simple and beautiful. Will book mark for next time. Take Care, BAM

    • Georgina says:

      Thanks BAM – this really did work well with the cooked lamb, it just melted into the sauce and the flavours were incredible. Hope it comes in handy in the future!

  3. Karen says:

    What a nice way to use the leftover lamb…I’m sure the dish had wonderful flavors.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s