Finely grated lemon zest and juice 1/2 unwaxed lemon
1/2tsp salt
1kg lamb (1/2 shoulder or leg or 4 lamb shanks)
2 large leeks, trimmed, washed and thinly sliced
150ml dry white wine
3 bay leaves
1 small bunch parsley
Approx. 250g cooked or canned flageolet beans, drained
Method
Using a blender, combine the honey, thyme or rosemary, mustard, roughly chopped garlic, the lemon zest and juice, salt and a generous grind of pepper until you have a spreadable paste.
Make deep incisions into the surface of the lamb, season with salt and rub the paste on to the lamb, pushing the marinade right into the incisions. Allow to marinate for at least 1 hour or overnight in the fridge. Remove from the fridge at least 30 minutes before cooking.
Preheat the oven to 200C/180C F/Gas 6.
Transfer the lamb to a large casserole or roasting tin and cook in the hot oven, uncovered, for 20 minutes to colour. Add the leeks, sliced garlic, white wine, 200ml boiling water, bay leaves and a generous pinch of salt to the casserole. Cover with the lid or foil, turn the oven down to 180C/160C F/ Gas 4 and cook for 2 hours-2 hours 30 minutes until the lamb is very tender and can be pulled apart with a fork. Check the liquid from time to time and top up with a little more boiling water if it dries out.
Just before the lamb comes out of the oven, finely chop the parsley and mix with the finely chopped garlic to make a persillade. When the lamb is cooked, set aside to rest for at least 15 minutes, leaving the oven on if needed (see next step). Skim off any excess fat from the surface of the cooking juices. Add the beans and, either over a gentle heat on the hob or back in the oven, warm the beans through and check the seasoning. Pull the lamb into thick slices or chunks and serve on top of the beans with any extra pan juices, sprinkled with the persillade.
Recipes and photographs taken from One Pan Beans by Claire Thomson, photography by Sam Folan (Quadrille, £20).
