Ingredients
For the lamb mixture- 1 kg leftover cooked lamb shoulder, (bone in)
- 250 ml veal stock
- 200 g peas
- 2 carrots, finely chopped
- 150 g swede, finely chopped
- 1 beef or 3 plum tomatoes, peeled, seeds removed, chopped
- 1 banana shallots, finely chopped
- 1 cloves garlic, crushed
- 1 tbsp chopped thyme
- 1 lemon, zest only
- arrowroot, for thickening (optional)
- 6 large floury potatoes, peeled and quartered
- 100 ml milk
- 150 g soft goats' cheese
- 1 tbsp butter
- 100 g lardons bacon
- 2 banana shallots, chopped
- 150 ml tomato ketchup
- 100 ml beer
- 50 ml pomegranate molasses
- 1 tbsp dijon mustard
- 1 tbsp dark brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 x 400g cans haricot beans, drained and rinsed
Description
This Is The Perfect Recipe For Using Up Leftover Lamb, And Paul Bloxham’s Homemade Baked Beans Are The Ideal Accompaniment
UK TV
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