Posted: Sat May 23, 09 8:50 am Post subject: Lamb and Leeks and Beans
Ingredients
200g dried haricot beans
neck chops (2 each would be generous)
4 large leeks split length wise, washed and chopped into 2 inch sections
3 garlic cloves, finely chopped
tablespoon if plain flour
2 bay leaves
tablespoon of chopped thyme
150ml double cream
handfull of chopped parsley
handful of chopped mint
oil
Recipe
It\'s a Nigel Slater recipe so i suppose it\'s polite to credit it, from the Kitchen Diaries.
Serves 4
Soak beans in a large pan of water overnight.
Next day - Drain and rinse the beans. Return them to the pan and add lots of water. Bring to boil and simmer for 40 mins.
Pre heat the oven to 150c
Meanwhile - Heat the oil on the hob in a flame proof casserole. Brown the lamb chops at a merry sizzle and remove to a plate.
Reduce the temperature and add the chopped leaks allowing them to cook slowly and go silky smooth. Stir occasionally to prevent them colouring.
Add the garlic, thyme and bay leaves. Sprinkle over the flour and stir it in allow to cook for a few mins.
Return the chops and any juices from the plate. Drain and rinse the beans in boiling water add them to the pan.
Add 1.5 pints of boiling water and give everything a good shake/stir to get it settled down. Ensure its boiling and then put the lid on and transfer to the oven for at least 2 hours.
Shortly before serving remove from the oven and let it rest for 15 mins or so. Add the cream, parsley and mint and give it a good stir. It should still be hot but you can warm it through again if needed on the hob.
Comments
Season after serving - if you add salt during the cooking the beans will stay hard instead of becoming creamy.
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