NORTH COUNTRY LAMB

Preparation Method :

• Drain the haricot beans and boil in clean water for 20 minutes. Drain well.
• Heat the oil in a heavy- based pan and fry the lamb until brown on all sides. Transfer to a large pudding basin.
• Fry the vegetables in the same pan for 5 minutes and spoon over the lamb.
• Stir in the drained beans. Season very well with salt and pepper.
• Pour the stock into the frying pan, stir in the rosemary, mint and redcurrant jelly.
• Bring to the boil, scraping the sediment from the base of the pan. Pour over the lamb.
• Cover with foil and tie down with string. Cook in a steamer or covered saucepan half-filled with boiling water for 2 hours.
• Check the liquid level frequently and add more boiling water if necessary.
• Arrange the meat and vegetables on a warmed serving dish and keep warm.
• Boil any remaining stock until rich and syrupy, tasting and adjusting seasoning as necessary.
• Pour over the meat and garnish with sprigs of rosemary and mint.
• Serve hot.