Roast Chump Of Lamb On Braised Beans With Sweet Garlic

Increasingly our world is short on thinking and long on experience. Mix this with inner turmoil and a desperate need for answers from some higher source, along with the infiltration of eastern religions, and you can easily see why the mystical aspects of our culture are so predominant. Our generation would certainly far rather load all of their information in a computer and forget the agony on thinking, especially thinking biblically.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	French		1	Servings

INGREDIENTS

2		Chumps of lamb about
		450-550g each
2		Sprigs fresh Rosemary
		Salt and freshly ground
		black pepper
1		Onion
1		Carrot
1		Leek
1		Stick celery
15	g	Butter
1		Bay leaf
		all washed with the skins
		left on and
		chopped
		Lamb stock or 1/2 bottle
		light red wine
		***BRAISED BEANS WITH SWEET
		GARLIC
		CLOVES***
1/2		Dried butter beans
3		Bulbs garlic
1/2	pt	Milk
		Flesh from 2 beefsteak
		tomatoes skin and seeds
		removed
1		Sprig Rosemary
8	oz	Fine French beans
8	oz	New seasons butter beans
		podded
1/4	pt	Lamb stock

INSTRUCTIONS

Stud the lamb with the Rosemary. Season. Heat a cast pan and sear the
lamb on all sides. Remove. Melt the butter and brown the vegetables.
Season. Add the wine or stock and bay leaf.  Pour the vegetables and
stock into a roasting tin or dish and sit the  chumps on top (using the
vegetables as a trivet). Roast in a hot oven  for approximately 25-30
minutes and then rest in a warm place for a  further 10 minutes. This
should give you pink lamb.  Make a sauce with the browned vegetable and
cooking liquor.  Braised beans with sweet garlic cloves:  Cook the
dried butter beans according to the instructions on the  packet. Leave
somewhat undercooked at this stage. Cool. Remove the  skins - a tedious
but simple job.  Take the whole cloves from the bulbs of garlic. You
will need about 16  cloves in all. Blanch them in milk 3 times. (Cover
them with milk and  bring to the boil. Remove. Discard the milk. Repeat
twice more but  save the last garlic milk to add to the bean
casserole). Dice the  tomato flesh. Pod the fresh butter beans. Top and
tail the French  beans.Take care that they are all just cooked but not
mushy. Do not  stir but shake the pan. The fresh beans should be
bright. Add the  tomato, blanched garlic and the garlic milk. Remove
the Rosemary.  Taste and adjust seasoning if necessary.  Serve sliced
on a bed of the braised beans.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2065 Calories From Fat: 222 Total Fat: 25.6g Cholesterol: 51.8mg Sodium: 1803.8mg Potassium: 3782.4mg Carbohydrates: 382.1g Fiber: 56.4g Sugar: 44g Protein: 80.9g